# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons vegetable oil
→ Vegetables
05 - 1 cup frozen peas and carrots mix, thawed
06 - 1 small red bell pepper, diced
07 - 3 green onions, sliced with white and green parts separated
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
→ Rice
10 - 4 cups cold cooked jasmine or long grain rice, preferably day-old
→ Sauce
11 - 3 tablespoons soy sauce or tamari for gluten-free
12 - 1 tablespoon toasted sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon sriracha or chili paste, optional
16 - 1 teaspoon sesame seeds
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - Reserved sliced green onion tops
# Directions:
01 - Cut pressed tofu into 1/2-inch cubes and pat dry thoroughly with paper towels to remove excess moisture.
02 - In a mixing bowl, toss tofu cubes with cornstarch and salt until evenly coated on all sides.
03 - Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Arrange tofu cubes in a single layer and cook 2-3 minutes per side, turning until all sides are golden and crispy. Transfer to a plate.
04 - Add additional oil to the same pan if needed. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant.
05 - Add bell pepper and thawed peas and carrot mix. Stir-fry for 2-3 minutes until vegetables reach tender-crisp texture.
06 - Add cold rice to the pan, breaking apart any clumps. Stir-fry for 3-4 minutes until rice is heated through and begins to crisp at edges.
07 - Whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha if using, and 1 teaspoon sesame seeds in a small bowl until well combined.
08 - Pour sauce over rice mixture and toss thoroughly to ensure even coating. Return crispy tofu to the pan and gently fold through.
09 - Remove from heat. Top with toasted sesame seeds and reserved green onion tops. Serve immediately while hot.
