14 oz of firm or extra-firm tofu, drained and pressed
1 tablespoon of olive oil
1 ½ tablespoons of soy sauce
1 1/2 tablespoons of cornstarch
2 8.5oz packets of Royal Yellow Rice
1 tablespoon of cooking oil
5 cloves of garlic, finely minced
1 inch of ginger, peeled and finely minced (about 1 tablespoon)
1 ½ cups of yellow onion, chopped
12–16 ounce bag of frozen mixed vegetables
4 tablespoons of soy sauce
2 tablespoons of sesame oil
Instructions
Break the tofu into large chunks that are about 1 ½ inches big (very roughly). The tofu will break up more in the pan so I like to start with larger chunks. Place it in a large bowl and toss with soy sauce and cornstarch.
In a large skillet, heat the olive oil over medium heat. Add in the tofu chunks and stir to combine and continue to cook for about 8 minutes. You want the tofu to be completely warmed through and broken up a bit more. Once it starts to get crispy around teh edges, remove from the heat and set aside.
While the tofu cooks, prepare the rest of the dish (or do it in the same skillet that you cooked the tofu).
Over medium heat, heat your oil until hot. Add in the garlic, ginger, and onion. Saute for 5 minutes and then add in frozen vegetables. Saute for 5 additional minutes, stirring frequently until the vegetables are heated through.
Stir in the rice, soy sauce, and sesame oil. Once fully combined, let the rice cook, untouched for a couple of minutes. When it is just beginning to stick to the bottom of the pan a bit, stir again and repeat this a few times. This helps get a tiny bit of crispiness on the bottom of the rice. Stir in the tofu. Remove from heat and ENJOY!
