Whenever we make rice I try to cook extra, for C’s lunch or snack or for a fried rice dinner. Tonight, it’s fried rice!

I am one of those people who really wants to cook with tofu but has had a hard time making something that I really want to eat. But that’s changed. Two things: first, I found this really amazing, delicious tofu, Tofu Yu from Berkeley. But even without this great tofu, the second thing: preparation method. I read a couple of things about making fried tofu and it’s made all the difference. I don’t follow all of the steps but it works anyway.

Cube or otherwise cut the tofu and let it rest on a towel, with another towel on top. No need to press. I left this tofu to drain for a couple of hours.

Toss tofu with a little flour. I don’t know if this is necessary but it’s worked so far so I’m not going to change it. I do find a dusting of flour helps prevent fish from sticking when I saute it, so that’s my rationale.

Fry tofu in a nonstick pan (I used cast iron) in a generous bit of oil over high heat. The pan was smoking at times. I kept adjusting the flame to keep things from getting out of hand. I turned the tofu so that all the sides were browned. Last time I used a spatula and some pan tossing, this time I used chopsticks and really liked the results.

And the finished product:

Broccoli and Tofu Fried Rice
Total time: 30 minutes, once you’ve prepped all your ingredients
Serves: 4

Canola oil
1 head of broccoli, chopped and sliced or whatever
1-2 carrots, diced
1 spring onion, sliced (including green part) or 1/2 regular onion, chopped
1 clove garlic, minced
2 eggs
14 oz package extra firm tofu, fried, or some cooked meat (or omit and use more eggs)
4 cups leftover rice (cold from the fridge)
Soy sauce
Toasted sesame oil

Heat canola oil in nonstick pan (I used the cast iron again) over medium-high. Add broccoli and cook until broccoli is bright green. Add carrot, cook until tender. Add onion and garlic, cook for 30 seconds or a minute. Move veggies to one side of the pan and crack your eggs into the other side. Break the yolks and stir a bit until cooked. Mix in tofu or cooked meat. Add rice, crumbling large clumps if necessary. Drizzle with soy sauce to taste. Cook, stirring semi-infrequently, allowing some crispiness to develop. When it’s heated through and as crispy as you’d like, take off heat and drizzle with some toasted sesame oil.

Served with sriracha for those who wanted it.

I wanted to make this with some turkey fat I had saved (inspired by the schmaltz fried rice at Mission Chinese, which I haven’t ordered YET) but it ended up being moldy, so next time, I guess.