Burnt Garlic Fried Rice with Tofu

Instructions

1. 1

   Prepare Tofu and Burnt Garlic

   • Ensure your tofu is pressed to remove excess water. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.
   • Carefully add the cubed tofu in a single layer. Pan-fry for 6-8 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu with a slotted spoon and set aside on a plate.
   • Reduce the heat to low-medium. Add the remaining 2 tablespoons of oil to the same wok. Add about two-thirds of the finely chopped garlic.
   • Sauté for 3-4 minutes, stirring constantly. Watch it closely as it turns from pale to light brown, then to a deep golden brown. Once crispy and fragrant, immediately remove the garlic with a slotted spoon, leaving the infused oil behind. Set the burnt garlic aside. This step is crucial; overcooking will make it bitter.
2. 2

   Sauté Aromatics and Vegetables

   • In the same garlic-infused oil, add the remaining one-third of the chopped garlic and the chopped spring onion whites. Sauté for 30-45 seconds until aromatic.
   • Increase the heat to high. Add the diced carrots, french beans, and capsicum to the wok.
   • Stir-fry for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
3. 3

   Combine Rice and Seasonings

   • Add the cold, cooked rice to the wok. Use your spatula to gently break up any clumps.
   • Drizzle the soy sauce and rice vinegar over the rice. Sprinkle with salt and white pepper powder.
   • Toss everything vigorously on high heat for 2-3 minutes, ensuring each grain of rice is coated with the sauce and heated through. The rice should 'dance' in the wok.
4. 4

   Final Assembly and Serving

   • Return the crispy fried tofu and half of the reserved burnt garlic to the wok.
   • Add most of the chopped spring onion greens, reserving some for garnish.
   • Give it a final, quick toss to combine all the ingredients evenly.
   • Transfer the fried rice to a serving platter. Garnish with the remaining burnt garlic and spring onion greens. Serve immediately.