Ingredients

• ●4 cups cooked rice
• ●1 block extra-firm tofu, pressed
• ●4 tablespoons soy sauce
• ●2 teaspoons ginger, minced
• ●4 cloves garlic, minced
• ●1 English cucumber, diced
• ●1 cup petite peas
• ●2 tablespoons vegetable oil
• ●2 eggs, lightly beaten
• ●to taste Salt
• ●to taste pepper
• ●optional sesame seeds
• ●optional chopped green onions

Instructions

1. 1Press the tofu to remove excess water. Cube it and season with salt and pepper.
2. 2Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Fry the tofu until golden brown and crispy on all sides. Remove from the skillet and set aside.
3. 3If using eggs, add the beaten eggs to the skillet and cook, stirring constantly, until scrambled. Remove from the skillet and set aside.
4. 4Add the remaining 1 tablespoon of oil to the skillet. Add the minced ginger and garlic. Sauté for about 30 seconds until fragrant.
5. 5Add the cooked rice and peas to the skillet. Stir well to combine. Break up any clumps of rice.
6. 6Pour the soy sauce over the rice and stir well to coat evenly.
7. 7Add the cooked tofu, scrambled eggs (if using), and diced cucumber to the skillet. Stir gently to combine all ingredients.
8. 8Taste and adjust seasoning with more soy sauce, salt, or pepper as needed. Garnish with sesame seeds or chopped green onions, if desired.