Step 1

Cut pressed tofu into 1.25 cm / 0.5" cubes, place in a shallow dish and season with soy sauce. Mix it well and allow to marinate for at least 30 minutes.

Step 2

Use a small sieve to dust the tofu with cornflour/cornstarch as you heat up a skillet/pan to fry the tofu in (I used a well seasoned cast iron skillet).

Step 3

Add the oil to the preheated skillet, swivel the pan to coat and arrange tofu cubes on top. Allow them to pan fry undisturbed for a couple of minutes, then gently turn to the other side. Continue pan-frying and turning until browned on all sides.

Step 4

Wash and dry (otherwise they will splatter) spring onions. Cut white and white-green parts into 2 cm / 0.75" segments, leave the green tops for garnish.

Step 5

Pour the oil to the bottom of the wok and heat up on low-medium heat, add spring onions. Allow them to cook gently in the shimmering oil for about 7 minutes. Make sure the heat is low so that the spring onions cook without turning brown (a little golden is fine).

Step 6

Using a flexible spatula, remove the spring onions and the oil from the wok and set aside.

Step 7

Cut broccoli into even, bite-size pieces, remove the stems from the spring greens and slice them thinly across, then bunch up spring greens' leaves and chop them into 0.5 cm / 0.2" ribbons and then chop them the other way a couple of times.

Step 8

Heat up a wok until it starts smoking, then add 2 tsp of oil (leave spring onions behind if using spring onion infused oil) and swivel it around the wok.

Step 9

Add broccoli and str-fry for about 1 minute, add sliced stems and stir-fry for another minute and finally spring green leaves and edamame/green peas (if not making spring onion oil, add white and white-green parts of spring onion at this point) and stir-fry for another minute or so. Add a tablespoon of water to the wok and carry on stir frying until all of the moisture evaporates and spring greens are fully cooked. Remove everything from the wok and set aside.

Step 10

Wipe the work with a paper towel if needed and heat it up again. Add the rest of the spring onion oil and spring onions. Once hot, add cold rice. Toss it in the hot oil quickly, then spread on the bottom of the wok with the spatula. Allow it to cook for about 30 seconds then toss again, allow it to cook for another 30 seconds then toss once more.

Step 11

Mix the last four ingredients in a small bowl then use it to season the rice.

Step 12

Return vegetables and tofu to the wok. Toss a few times to combine and to heat up fully, taste and season more to taste if needed. Serve immediately.