Chinese fried rice is also usually light-coloured – either white or yellow. Although us Chinese like some dishes to be very brown, tofu fried rice is not one of them.
In this tofu fried rice, I used the stalks of broccoli and cauliflower and one bunch of bok choy. I you want to use frozen three veg or similar, just make sure you cook out all the moisture from the vegetables before adding the rice.
The minced garlic is an awesome hack that I learnt from my friend and Masterchef Singapore finalist, Aaron Wong.
Put 3 cups of cooked and chilled rice in a mixing bowl and use the back of a fork to press on any lumps to separate the rice grains.
Add 2 tbsp of oil and mix well into the rice so that every grain is coated with oil. Then add 1 tsp of salt and mix well. If you have this awesome minced garlic from Lee Kum Kee, add 1 tsp to the rice and mix well with your fork.
Separate the tofu into two equal lots. Mash half of tofu in a bowl and add 0.5 tsp of turmeric powder, 0.5 tsp of sugar and 1 tsp kala namak.
Heat 0.5 tbsp of oil over medium heat in a non-stick pan and fry the tofu "egg". You will see the yellow colour of the turmeric start to come through as the tofu cooks.
When the scrambled tofu is fully cooked (and very yellow!) set aside for later.
Finely dice the remaining tofu and vegetables for the fried rice, separating the leaves and stalks of the vegetables, as well as the spring onion whites and greens. Mince the garlic.
Heat 0.5 tbsp of oil over medium heat in a non-stick pan and fry the tofu until it's golden on more or less two sides. We don't want to fry it until crispy or dry, we just want the tofu to keep its shape. Set aside for later.
Now we cook the actual fried rice! We do this on high heat for wok hei (the breath of the wok) or the taste of char. If the high heat gets a bit scary and you are super worried about burning things, just turn it down to medium and cook everything for a bit longer. Extra stirring means more starch gets "activated" in the rice, but it's not the end of the world and the different stickiness quotients of fried rice aren't worth your sanity or safety.
Heat 1 tbsp of oil over high heat in a non-stick pan and cook the onions until slightly translucent.
Add the vegetable stalks, garlic and spring onion whites. Add 1 tbsp of Chinese cooking wine. It should sizzle immediately. Put a lid on it, and toss periodically until the vegetables are cooked, about 1-2 minutes.
Add the vegetable leaves and the rice. Add 1 tbsp of soy sauce. Stir or toss to combine. This is one of the times I wish I had a wok, because it is much easier to toss in a wok.
Once the rice is proper hot throughout, add the scrambled tofu and the spring onion greens, and toss to combine.
Add 0.5 tsp of sesame oil and 0.5 tsp of white pepper, and extra salt to taste. Mix well.