[Ingredients]
3 tablespoons canola oil, divided
1 1-pound block extra-firm tofu, weighted and drained, cut into 1/2-inch cubes
2 tablespoons fresh minced ginger
1 tablespoon minced garlic
1 bunch scallions, thinly sliced, greens and whites divided, about 1 cup
1 15-ounce can baby corn, drained and sliced into 1/2 inch rounds
1 red bell pepper, seeded and diced, about 1 1/4 cup
1 cup frozen edamame
5 cups cooked jasmine rice
1/3 cup soy sauce
1 tablespoon toasted sesame oil
1/4 cup lightly toasted sesame seeds, plus more for garnish
3 tablespoons canola oil, divided
1 1-pound block extra-firm tofu, weighted and drained, cut into 1/2-inch cubes
2 tablespoons fresh minced ginger
1 tablespoon minced garlic
1 bunch scallions, thinly sliced, greens and whites divided, about 1 cup
1 15-ounce can baby corn, drained and sliced into 1/2 inch rounds
1 red bell pepper, seeded and diced, about 1 1/4 cup
1 cup frozen edamame
5 cups cooked jasmine rice
1/3 cup soy sauce
1 tablespoon toasted sesame oil
1/4 cup lightly toasted sesame seeds, plus more for garnish
[Directions]
1) Heat 2 tablespoons oil in a wok or a very large nonstick sauté pan over high heat. Add tofu and cook until browned on all sides, about 4 minutes total. Remove tofu from pan and reserve. Add remaining 1 tablespoon oil, then add ginger, garlic and scallion whites and cook until fragrant but not browned, about 30 seconds.
2) Add baby corn, peppers and edamame and cook until peppers are slightly tender, 1-2 minutes. Add rice, soy sauce and sesame oil and stir well to combine, then cook until heated through, an additional 1-2 minutes. Add scallion greens, reserving some for garnish, and sesame seeds and stir to combine. Divide among 4 plates and top with additional scallion greens and sesame seeds.
2) Add baby corn, peppers and edamame and cook until peppers are slightly tender, 1-2 minutes. Add rice, soy sauce and sesame oil and stir well to combine, then cook until heated through, an additional 1-2 minutes. Add scallion greens, reserving some for garnish, and sesame seeds and stir to combine. Divide among 4 plates and top with additional scallion greens and sesame seeds.
