# Zutaten:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons vegetable oil
→ Gemüse
05 - 1 cup frozen peas and carrots mix, thawed
06 - 1 small red bell pepper, diced
07 - 3 green onions, sliced (white and green parts separated)
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
→ Reis
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
# Anleitung:
01 - Cut pressed tofu into 1/2-inch cubes. Pat dry thoroughly with paper towels to remove excess moisture.
02 - In a 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. Add tofu cubes in a single layer and cook 2 to 3 minutes per side, turning until all sides are golden and crispy. Transfer to a plate.
04 - In the same pan, add additional oil if needed. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant.
05 - Add bell pepper and peas/carrot mix. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
06 - Add cold rice to the pan, breaking up any clumps. Stir-fry for 3 to 4 minutes until rice is heated through and begins to crisp at the edges.
07 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha if using, and sesame seeds until combined.
08 - Pour sauce over the rice mixture and toss thoroughly to coat evenly. Return crispy tofu to the pan and gently fold through to combine.
09 - Remove from heat. Top with toasted sesame seeds and reserved green onion tops. Serve immediately while hot.
