Basil Fried Rice with Broccoli and Crispy Tofu
BASIL FRIED RICE WITH BROCCOLI + CRISPY TOFU
Serves 4
Takes 45 minutes
3 tablespoons butter
1 large shallot, minced
2 teaspoons salt, divided
2 medium heads broccoli, cut into florets (about 7 cups)
½ cup water
3 garlic cloves, minced
2 tablespoons cold-pressed sunflower oil (or other neutral cooking oil)
16 ounces firm tofu, well-drained
3 cups day-old (or more) cooked jasmine rice
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon maple syrup
10 twists freshly ground black pepper
2 eggs
2-3 scallions, thinly sliced
Preheat oven to 400 degrees F.
In a large, oven-proof skillet, melt butter over medium heat. Add shallot and ½ teaspoon salt. Saute until translucent and fragrant, about 7 minutes. Add broccoli, water, garlic, and another ½ teaspoon of salt. Continue cooking over medium heat until water cooks off, about 8 minutes. Place broccoli pan in preheated oven and let roast (without touching) for 20 minutes.
Meanwhile, on the stovetop, heat sunflower oil over medium high heat in another large skillet. Add drained tofu and sprinkle with salt. Cook without touching for 2-3 minutes then reduce the heat to medium low. Continue cooking, flipping the tofu as needed, until all sides are well browned and a little crispy, 8-10 minutes longer. They shouldn’t stick if you leave them long enough without stirring, but if yours do, just be sure to use a metal spatula to remove the yummy crispy bits from the pan.
In a small bowl, combine oyster sauce, fish sauce, maple syrup, and black pepper. Whisk until smooth.
Once tofu is crisped, add the rice along with oyster sauce mixture. Saute gently to combine for a minute and turn off heat.
By now, your broccoli should be roasted. Remove from oven and add 2 eggs. Scramble gently using the residual heat of the broccoli and pan. Once the egg is cooked, stir in tofu rice mixture. Serve immediately with scallions on top.
