Tofu Fried Rice with Bok Choy and Peas
For super-crispy fried rice, we uncover freshly cooked rice and keep it over the heat for a few more minutes after it’s done. This dries out the grains to yield the most glorious bite.
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Paper towel
- Mixing bowl
- Skillet
- Spatula
- Fork
- Serving bowl
Ingredients
- ¾ cup jasmine rice
- 10 ounces Hodo organic firm tofu
- Sunbasket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - miso - dried plums - garlic - molasses - ginger - porcini powder)
- 3 organic scallions
- 1 head organic baby bok choy
- ½ cup organic mirepoix (onions - carrots - celery)
- ¼ cup shelled peas
- 1 tablespoon toasted sesame oil
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