Garlicky Tofu Fried Rice with Japanese Seven Spice

makes 2 servings

WHAT YOU NEED

• 2 bowls of already cooked brown rice, Japanese rice or Thai jasmine rice (day-old leftover rice is best)
• Vegetable oil
• Toasted sesame oil 

• 1 block extra firm tofu – cut into small cubes
• 4-5 cloves garlic – finely chopped
• 1 stalk broccoli – chopped into small florets

• 1/4 cup sweet corn kernels – fresh or frozen (thawed)

• 1 tbsp reduced sodium soy sauce
• 2 tsp Japanese rice wine (optional)
• 1 tbsp or more of Season with Spice’s Japanese Seven Spice
• 2-3 scallions – chopped

• 1 tbsp Season with Spice’s black sesame seeds
  

 HOW TO PREPARE

1. Heat a wok or frying skillet over medium-high heat, then swirl in one or two teaspoons of vegetable oil to coat. Add in the tofu and pan-fry on one side until firm and crisp. Then turn to cook the other side. At this time, quickly add in garlic chunks, and splashes of soy sauce and toasted sesame oil. Continue to fry until tofu turns golden on all sides. Remove and set aside.
2. Wipe the wok/skillet with a paper towel to lightly clean. Reheat over medium-high fire, and add in two tablespoons of vegetable oil. Then add broccoli and cook until tender. Add in the rice and stir-fry. You want to really break up any rice chunks that had clumped together in the fridge overnight. When the rice is all evenly heated up (about a minute), add in sweet corn and cooked tofu with garlic, and give it a few quick tosses. When all the ingredients are well mixed, add in the tablespoon of soy sauce and the two teaspoons of Japanese rice wine (if using). Toss again to coat well. Turn heat off.
3. Generously sprinkle in the Japanese Seven Spice. Garnish with scallions and black sesame seeds. Serve immediately.