Sesame Tofu Fried Rice

Ingredients

• 400g firm tofu, pressed and cubed
• 1 tbsp garlic‑infused oil
• 20g fresh ginger, finely grated
• 30g spring onion green tops, sliced
• 600g cooked long‑grain rice (day‑old is best)
• 2 eggs, lightly beaten
• 150g carrots, diced
• 1 red pepper (about 150g), diced
• 200g pak choi, shredded
• 2 tbsp tamari
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• Pickled cucumber, to serve
• Fresh coriander, to serve

Method

1. Press the tofu firmly for at least 15 minutes to drive out moisture, then cube into 2cm pieces. Pat the cubes dry on kitchen paper and season generously with salt and pepper — water means steam, and steam means no crust.
2. Heat half the sesame oil with the garlic-infused oil in a large stainless or cast-iron pan over a medium-high heat until shimmering. Lay the tofu down in a single layer with space between each cube — don't crowd the pan or the tofu steams instead of crisping. Work in two batches if you need to. Leave undisturbed for 3–4 minutes so a deep golden crust forms, then turn and crisp all sides until burnished and springy, about 6–8 minutes total. Lift out and set aside.
3. Tip the carrots and red pepper into the same pan and stir-fry for 3–4 minutes until just tender with a little bite. Add the shredded pak choi and grated ginger and toss for another minute — the ginger should turn fragrant within 30 seconds, no more, or it scorches and turns bitter.
4. Push the veg to one side, pour the beaten eggs into the cleared space and let them sit for 10 seconds before scrambling briefly until just set but still glossy. Break into ribbons and fold through the veg.
5. Add the cold rice, breaking up any clumps with the back of a spatula. Drizzle over the tamari and remaining sesame oil, then toss continuously for 2–3 minutes so every grain separates and takes on a glossy sheen — listen for the rice to crackle against the hot pan, that's the wok-breath you're after.
6. Return the crispy tofu to the pan and fold through gently so the cubes stay intact. Taste, season, taste again — most of the salt comes from the tamari, but adjust now with a final pinch or another splash of tamari to tie it together. The rice should be fragrant with sesame and ginger, each grain distinct and slick rather than mushy.
7. Tip onto a warm serving platter, scatter over the sliced spring onion green tops and shower with the toasted sesame seeds at the table.