Equipment
Ingredients
Tofu & Rice
- 400 g extra-firm tofu, pressed and cubed
- 15 g cornstarch
- 30 ml neutral oil
- 600 g cooked brown rice, cooled
Vegetables & Aromatics
- 200 g mustard greens, washed and chopped roughly
- 3 garlic, minced
- 15 g fresh ginger, grated
- 3 scallions, sliced, white and green parts separated
Stir-Fry Sauce
- 45 ml soy sauce
- 15 ml rice vinegar
- 10 ml toasted sesame oil
- 30 ml water
Nutrition (per serving)
Method
Toss the cubed tofu with cornstarch in a bowl until evenly coated. This ensures a crispy exterior.
In a small mixing bowl, combine soy sauce, rice vinegar, toasted sesame oil, and water. Stir until blended.
Heat half of the neutral oil in a wok or large skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer. Fry until golden brown and crispy on all sides, about 6 to 8 minutes. Remove the tofu and set aside.
Add the remaining oil to the wok. Add the minced garlic, grated ginger, and the white parts of the scallions. Cook for 30 seconds until fragrant, then add the chopped mustard greens. Cook until the greens are vibrant and slightly wilted.
Add the cold cooked brown rice to the wok, breaking up any clumps with a spatula. Pour the prepared sauce over the rice and greens. Toss continuously for 3 minutes until the rice is heated through and evenly coated.
Return the crispy tofu to the wok and toss gently to combine and warm through, about 1 minute. Remove from heat.
Divide the stir-fry among bowls. Garnish with the reserved green parts of the scallions and serve immediately.
Chef's Notes
- Green Customization: This recipe is a fantastic canvas for any hearty greens. Kale, Swiss chard, or bok choy work beautifully. Adjust the saute time; delicate greens like spinach only need 1 minute, while tough collards might need 5 minutes.
- The secret to perfect fried rice texture is moisture control. Day-old rice from the fridge is best because the grains have dehydrated slightly, allowing them to absorb the sauce without becoming gluey.
- To maximize flavor, ensure your wok or skillet is properly preheated before adding the oil and tofu. The high heat seals the cornstarch quickly, preventing oil from soaking into the tofu.
- For an extra layer of umami, add a teaspoon of miso paste to the stir-fry sauce.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Tofu texture will become spongier upon freezing and thawing, which some prefer for better sauce absorption.
Reheating: Microwave on high for 2 minutes or pan-fry with a splash of water until heated through.
