Garlic Fried Rice (Sinangag) with Tofu Scramble

Ingredients

• 4 cups Cooked Rice (day-old)
• 8 cloves Garlic
• 3 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 block Firm Tofu
• 2 tablespoons Nutritional Yeast
• 0.5 teaspoon Turmeric Powder
• 1 tablespoon Soy Sauce or Tamari
• 2 stalks Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: mince the 8 cloves of garlic, and crumble the 1 block of firm tofu into small pieces. Measure out the 4 cups of cooked rice, 3 tablespoons of vegetable oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 2 tablespoons of nutritional yeast, 0.5 teaspoon of turmeric powder, and 1 tablespoon of soy sauce or tamari. Finely chop the 2 stalks of green onions.
2. 2Heat the 3 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium heat, which is about 175°C.
3. 3Add the minced garlic to the hot oil and sauté for 1 to 2 minutes, or until it turns golden brown and smells fragrant. Be careful not to burn it.
4. 4Add the 4 cups of cooked rice to the skillet. Use a spatula to break up any clumps and stir-fry the rice for 5 to 7 minutes, until it is heated through and starts to become slightly crispy.
5. 5Season the fried rice with the 1 teaspoon of salt and 0.5 teaspoon of black pepper, stirring to combine.
6. 6In a separate medium-sized non-stick skillet, add the crumbled tofu. Sprinkle in the 2 tablespoons of nutritional yeast and 0.5 teaspoon of turmeric powder. Add the 1 tablespoon of soy sauce or tamari. Cook over medium heat, stirring and breaking up the tofu further, for 5 to 7 minutes, until the tofu is heated through and has a slightly browned appearance.
7. 7Serve the garlic fried rice immediately. Top the rice with the tofu scramble and garnish with the chopped 2 stalks of green onions.

Substitutions

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