Ingredients
b
1 block tofu, pressed and crumbled (about 400g)
t
1 tsp turmeric
s
1 shallot, minced
s
3 stalks green onion, white and green parts separated
g
3 garlic cloves, minced
c
1 carrot, minced (about 50g)
c
1 tbsp chili oil (15ml)
L
3 Leftover rice (enough for servings, about 3 cups)
s
2 tbsp soy sauce (30ml)
d
1 tbsp dark soy sauce (15ml)
f
1 cup frozen peas (150g)
S
Sesame seeds, for garnish
C
Chili crisp, for garnish
Directions
1
Crumble the tofu and mix with turmeric. Sauté in a pan until lightly golden, then set aside.
b
1 block tofu, pressed and crumbled (about 400g)
t
1 tsp turmeric
2
Heat chili oil in the same pan. Sauté shallot, garlic, carrot, and the white parts of the green onion until fragrant.
c
1 tbsp chili oil (15ml)
s
1 shallot, minced
g
3 garlic cloves, minced
c
1 carrot, minced (about 50g)
s
stalks green onion, white and green parts separated
3
Add the leftover rice and stir to combine.
L
3 Leftover rice (enough for servings, about 3 cups)
4
Stir in soy sauce and dark soy sauce, mixing well to coat the rice.
s
2 tbsp soy sauce (30ml)
d
1 tbsp dark soy sauce (15ml)
5
Add the frozen peas and cooked tofu, tossing everything until heated through.
f
1 cup frozen peas (150g)
b
block tofu, pressed and crumbled (about 400g)
6
Serve hot, garnished with sesame seeds, chili crisp, and the green parts of the green onion.
S
Sesame seeds, for garnish
C
Chili crisp, for garnish
s
stalks green onion, white and green parts separated
