| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 1 pint |
Ingredients
- 4 ounces firm tofu
- 2 teaspoons sesame oil
- 1 pint cold cooked rice, preferably takeout
- 4 ounces shelled edamame, thawed if frozen
- 2 scallions, sliced
- 2 tablespoons soy sauce
- 2 tablespoons chile paste, such as sambal oelek
- 1 cup fresh basil leaves, shredded
Instructions
- Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
- Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow…I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 207 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 497 mg |
Reviews
Uncle Roger may have problems w/ cooking in sesame oil. & no MSG.
Haiya
At least no colander or jelly.
It doesn’t say what to do with the tofu or when to add it. Do you cook the tofu?
LOL……. he never put cooking instructions for the tofu.
Awesome…so easy, tks AB!!
Amazing!!!!
LOVE.