Garlic Fried Rice with Tofu Scramble (Sinangag at Tofu)

Ingredients

• 4 cups Cooked Rice (day-old)
• 8 cloves Garlic
• 4 tablespoons Neutral Oil (e.g., canola)
• 2 tablespoons Soy Sauce
• 1 block Tofu (firm)
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Nutritional Yeast
• 1/4 teaspoon Black Salt (Kala Namak)
• 2 tablespoons Green Onions

Instructions

1. 1Prepare your ingredients: mince the 8 cloves of garlic and crumble the 1 block of firm tofu into small pieces.
2. 2Heat 2 tablespoons of the 4 tablespoons of neutral oil in a large skillet or wok over medium-high heat, about 400°F (200°C). Add the minced garlic and cook for 1-2 minutes, stirring constantly, until it is golden brown and crispy. Be careful not to burn it.
3. 3Add the 4 cups of cooked rice (day-old) to the skillet with the crispy garlic. Stir-fry for 3-5 minutes, until the rice is heated through and starting to get slightly crispy.
4. 4Pour the 2 tablespoons of soy sauce over the rice and stir to combine. Push the rice to one side of the skillet and keep it warm.
5. 5Add the remaining 2 tablespoons of neutral oil to the empty side of the skillet if needed. Add the crumbled tofu, 1/2 teaspoon turmeric powder, 2 tablespoons nutritional yeast, and 1/4 teaspoon black salt (Kala Namak) to this side.
6. 6Cook the tofu mixture for 5-7 minutes, stirring and breaking up the pieces with your spatula as it cooks, until it is heated through and slightly browned.
7. 7Gently mix the tofu scramble into the garlic fried rice. Serve immediately, topped with the 2 tablespoons of green onions.

Substitutions

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