Nasi Goreng (Fried Rice) with Tofu

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 block Firm Tofu
• 1/2 cup Carrots
• 1/2 cup Green Peas
• 2 Scallions
• 3 cloves Garlic
• 4 Shallots
• 3 tablespoons Sweet Soy Sauce (Kecap Manis)
• 1 tablespoon Soy Sauce
• 1/2 teaspoon Chili Paste
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1Place the 1 block of firm tofu on a plate lined with paper towels. Put more paper towels on top and weigh it down with something heavy, like a cutting board with cans on it, for at least 10 minutes to press out excess water. Once pressed, cut the tofu into 1.27 cm cubes.
2. 2Heat 1 tablespoon of the 2 tablespoons of vegetable oil in a 30.48 cm skillet or wok over medium-high heat (176.7°C / 175°C). Add the cubed tofu and fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.
3. 3While the tofu is frying, finely mince the 3 cloves of garlic and the 4 shallots. Slice the 2 scallions thinly.
4. 4Add the remaining 1 tablespoon of vegetable oil to the same skillet and heat over medium heat (148.9°C / 150°C). Add the minced garlic and shallots and cook for 1-2 minutes until they smell fragrant and are softened, but not browned.
5. 5Add the 1/2 cup of carrots and 1/2 cup of green peas to the skillet. Stir-fry for 2 minutes until they are slightly tender.
6. 6Add the 4 cups of cooked rice (day-old), the fried tofu, 3 tablespoons of sweet soy sauce, 1 tablespoon of soy sauce, and 1/2 teaspoon of chili paste to the skillet. Stir everything together well with a spatula for 3-5 minutes, breaking up any clumps of rice, until the rice is heated through and evenly coated with the sauces.
7. 7Serve the Nasi Goreng hot, garnished with the sliced scallions.

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