Step 1

Add the crumbled tofu pieces and remaining tofu ingredients to a medium pan. Gently mix everything until the seasonings are fully incorporated. Set aside and proceed with the fried rice steps below. (Doing this step first will help the recipe move along quickly.)Or, cook the tofu immediately and reheat it in step 5 before adding to the rice.

Step 2

Sauce: In a small bowl mix the sauce ingredients, and set aside.

Step 3

Veggies: In a large wok (or non-stick skillet), add the oil, garlic, and green onions.  Cook over medium-low heat for about 3-5 minutes, or until fragrant.  Tip: Save some chopped green onions for garnish.

Step 4

Now, add the frozen peas and carrots to the wok and turn the heat up to medium-high. Sauté for 8-10 minutes to defrost, soften, and slightly brown the veggies. Stir frequently.

Step 5

Rice: Next, add the cold rice to the wok and mix. Break up any clumps you may find. Frequently mix the rice as it cooks to evenly heat. Add more oil to the pan if the ingredients are sticking. Tip: To "fry" the rice, let it sit at the bottom of the pan between mixings for a lightly crispy texture.

Step 6

Tofu: While the rice is heating up, cook the tofu over medium heat for about 10-15 minutes or until it is firm and browned to your liking. Stir periodically while it cooks.

Step 7

Once the rice is hot turn off the heat and add the sauce mixture to taste. Gently mix the rice until the sauce is evenly distributed. Then mix in the warm cooked tofu.Serve immediately topped with chopped green onions.