Tofu Fried Brown Rice for 4 Servings

Instructions:

1. Toss the pressed tofu cubes in a bowl with cornstarch, salt, and pepper until evenly coated.
2. Heat 2 tbsp of neutral oil in a wok or large non-stick skillet over medium-high heat until shimmering.
3. Add tofu in a single layer and sear undisturbed for 3-4 minutes per side until golden-brown and crisp. Remove and set aside.
4. Wipe the pan if needed, add 1 tbsp of neutral oil, and sauté the diced onion for 3 minutes until translucent.
5. Stir in minced garlic and grated ginger, cooking for 30-60 seconds until fragrant.
6. Add the peas and carrots, stirring for 2 minutes until heated through.
7. Push vegetables to the side and pour in the beaten eggs, scrambling them until just set.
8. Add the chilled brown rice to the pan, stirring and pressing down to sear the grains for 3-5 minutes.
9. Whisk together soy sauce, sesame oil, rice vinegar, maple syrup, and sriracha; pour over the rice and toss until evenly coated.
10. Fold the crispy tofu and sliced green onions back into the pan, tossing briefly to combine and heat through.