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To make the tofu, cut a block of tofu into pieces approximately 1/4 inch thick, then cut those into four pieces each (so you have pieces approximately 1" x .5")
Arrange the tofu pieces on top of a paper towel (or other clean towel), sprinkle with salt, and put another towel on top. Place something heavy (like a cast iron skillet) on top of it. Allow to sit for approximately 10 minutes so the the moisture is drawn out of the tofu.
Place tofu in a medium sized bowl with cornstarch, and salt and pepper to taste. Stir/shake gently to coat the pieces of tofu in cornstarch.
Coat the bottom of a heavy skillet (cast iron recommended) with olive oil. Heat over medium-high heat, and add tofu. Allow to sit for 2-4 minutes, or until golden brown. Flip and allow to brown on other side, and remove to a clean paper towel to drain. You will probably need to do two-three batches.
To make the fried rice, in the same skillet as the tofu (or a wok), heat olive oil.
Add garlic and ginger; saute for one minute or until fragrant.
Crack eggs into skillet and stir to scramble, until just set.
Add rice to skillet and stir to incorporate.
Allow to sit undisturbed for a few minutes to brown. Using a thin metal spatula, flip rice over and allow to brown on other side.
Add carrot, peas, corn, sesame oil, rice vinegar, soy sauce, salt, pepper, and fried tofu.
Stir to incorporate, and allow to continue heating for a few minutes until all ingredients are warm.
Top with scallions and basil, as well as sriracha if desired.