Sweet-And-Spicy Indonesian-Style Fried Rice With Tofu
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Chef’s Note
“Oregonlive.com suggests to add or substitute vegetables. Peas, edamame, thin-sliced sugar-snap peas, even chopped asparagus. White pepper isn’t essential, but does add a unique and authentic flavor. Shark-Brand sriracha is milder and more dynamically flavored than then more common Rooster-brand Sriracha, though either taste fine.”
READY IN:
30mins
SERVES:
6
UNITS:
US
IngredientsNutrition
1⁄3 cup kacap manis sweet soy sauce (can sub 1/4 soy sauce plus 3 tablespoons brown sugar)
2 tablespoonsfresh lime juice, plus lime wedges for serving
1 1⁄2 tablespoons asian garlic sauce
2 garlic cloves, minced
3 largeeggs
4 tablespoonsvegetable oil or 4tablespoonspeanut oil, divided
kosher salt and fresh-ground white pepper
12 -14 ounces extra-firm and pressed tofu, patted dry and cut into 3/4-inch cubes
2 mediumcarrots, diced fine
1 red bell pepper, diced fine
6 scallions, tops and bottoms trimmed, cut crosswise into 1/2-inch lengths
4 cupscooked rice (white or brown)
2 cups very thin-sliced green cabbage
Directions
Whisk soy sauce, sugar, lime juice, Sriracha, garlic, and 2 tablespoons water in small bowl; set aside. Whisk eggs with 2 tablespoons water and pinch each salt and pepper; set aside.
Heat 1 tablespoon of oil in large, preferably cast-iron skillet (or wok) over high heat until shimmering. Add tofu, season generously with salt and pepper and cook, stirring occasionally, until browned on all sides, 3 to 5 minutes. Transfer to large bowl.
Add another 1 tablespoon oil to pan, then add eggs. Cook, stirring occasionally, until just set, about 30 seconds. Transfer to bowl with tofu.
Add another 1 tablespoon oil to pan and heat to smoking. Add carrots, pepper and scallions. Season with salt and pepper and cook, stirring occasionally, until crisp-tender and well browned in spots, 3 to 5 minutes. Transfer to bowl with tofu and eggs.
Add remaining 1 tablespoon oil and rice to skillet. Cook, stirring occasionally, until rice is browned in spots, 2 to 3 minutes. Stir sauce and then carefully pour over rice; mixture will steam. Toss well to coat and cook, stirring, until sauce is reduced to sticky glaze before stirring in reserved vegetables, tofu and egg. Fold in cabbage and serve immediately with additional hot sauce, if desired.