Garlic Ginger Tofu Fried Rice with Edamame

1. Cook 2 cups of rice according to package directions (about 18 minutes). For best fried rice, spread cooked rice on a baking sheet and let cool for 10 minutes — it should look dry and slightly firm, not steamy.

2. While rice cooks, drain the tofu block and wrap it in 2–3 paper towels. Press firmly with your hands or set a heavy pan on top for 5 minutes to remove moisture. Cut into 1/2-inch cubes.

3. Mince the 3 garlic cloves and grate the ginger using a box grater or the back of a spoon. Slice green onions, separating the white bottoms from the green tops.

4. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers (about 1 minute). Add tofu cubes in a single layer. Do not stir — let them cook undisturbed for 3–4 minutes until the bottom side is golden brown. Flip and cook another 2–3 minutes. Remove tofu and set aside.

5. Add remaining 1 tbsp vegetable oil to the same pan over medium-high heat. Add garlic, ginger, and the white parts of the green onions. Stir constantly for 30–60 seconds until fragrant — the garlic should smell toasty but not burnt.

6. Add the frozen peas and carrots and frozen edamame directly to the pan. Stir for 2 minutes until vegetables are heated through and no longer icy.

7. Add the cooled rice to the pan. Break up any clumps with your spatula and press rice against the hot pan. Stir-fry for 3–4 minutes until rice looks lightly toasted and slightly crispy in spots.

8. Drizzle soy sauce, sesame oil, and rice vinegar over the rice. Toss everything together for 1 minute until evenly coated. Add tofu back in and stir gently to combine.

9. Season with black pepper. Taste and add a small splash more soy sauce if needed. Garnish with green onion tops and serve immediately.