Tofu Fried Rice

Serves: 4
Prep Time: 30 min
Cook Time: 10 min

Ingredients

"Egg"

• 14oz pack of extra firm tofu (drained and pressed)
• 1t ground tumeric
• 1t onion powder
• 1t kosher salt
• 1t Kala Namak*

*Kala Namak is a specialty salt with a sulfurous taste reminiscent of egg.

Rice (pressure cooker)

• 2c uncooked white rice
• 1 1/2c water
• 2T neutral oil

Assembly

• 3T neutral, high-heat oil
• 1 diced onion
• 4 cloves minced garlic
• 1/4c soy sauce
• 2T toasted sesame oil
• 2 sprigs thinly sliced green onion

Directions

"Egg"

1. Combine ingredients in a nonstick pan over medium heat.
2. Cook until most of the moisture has evaporated, about 10 minutes.

Rice

1. Combine ingredients in pressure cooker, mixing thoroughly.
2. Cook for 12 minutes and release the pressure.
3. Remove rice and spread on a baking sheet to cool and release moisture.

Assembly

It's advised to assemble in single-serving batches.

1. In a VERY hot steel wok, stainless steel pan, or cast iron pan, add oil and onion.
2. Once fragrant (<1min), add garlic.
3. Once fragrant (~20s), add rice and toss.
4. Once the rice has been toasted on the outside (~2min), remove from heat.
5. Add "egg" mixture, soy sauce, sesame oil, and green onion and toss to combine.
6. Dish into a covered container. The rice will continue to steam and rehydrate until it's time to serve.
7. Serve garnished with more green onion

If done properly, the grains of rice will have a toasted, nutty taste (enhanced by the toasted sesame oil) and a chewey interior.