This fried rice gets a kick from Sambal Oelek, a fiery chile sauce. Instead of onions, we chose leeks for a mellow sweetness and fresh ginger for spice. The trick is to use a heavy skillet or baking dish to press any liquid from the tofu before cooking, ensuring a lovely golden crisp on its surface. If you like Sambal Oelek as much as we do, you may just drizzle extra on top before serving. Cook, relax, and enjoy!
What you’ll need:
14 oz extra firm tofu
½ cup basmati rice (3.7 oz)
1 medium leek (6 oz)
1 medium zucchini (9 oz)
2 oz ginger
1 clove garlic (0.2 oz)
1 tablespoon soy sauce (0.5 oz)
2 teaspoons rice wine vinegar (0.33 oz)
1 tablespoon Sambal Oelek (0.6 oz)
fresh cilantro sprigs (0.5 oz)
neutral flavored oil such as vegetable or safflower
freshly ground pepper
Large non-stick skillet
Suggested Sips: A white wine with a touch of sweetness like a Gewürztraminer
1. Press tofu
Unwrap tofu and cut into 5 planks. Lay planks on a couple sheets of paper towel and cover with 2 more sheets paper towel. Place a baking dish or heavy skillet on top of tofu to drain.
2. Make rice
Combine rice and 1 cup water in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, 15 minutes. Spread rice on a plate or baking sheet to cool.
3. Chop vegetables
Halve leek lengthwise and thinly slice. Rinse leek in a bowl of cold water, letting any grit settle to the bottom. Lift leeks out of water, leaving any sandy water behind; drain. Cut zucchini into ½” pieces. Remove tofu from paper towels and cut into ¾” pieces. Peel and finely chop ginger and garlic.
4. Brown tofu and vegetables
Heat 1 tablespoon oil in a large nonstick skillet. Add tofu and cook, turning occasionally, until golden brown, about 4 minutes. Transfer tofu to a plate. Add 1 tablespoon oil to skillet and add zucchini, leeks, ginger, and garlic and season with salt and pepper. Cook, tossing, until zucchini is tender and browned in spots, about 5 minutes.
5. Crisp rice
Return tofu and rice to skillet and cook, pressing gently on mixture to help crisp up rice, until mixture looks pretty dry, about 2 minutes.
6. Make sauce
Whisk soy sauce, sesame oil, 1 teaspoon Sambal Oelek, and 1 teaspoon sugar in a small bowl. Add sauce to skillet and cook, stirring, until combined. Serve topped with cilantro and if you like, drizzle with more Sambal for extra heat. Enjoy!