Vegetarian Wedding Fried Rice with Mixed Vegetables and Tofu

1Prepare the tofu by pressing out excess moisture, then cut into 1-inch cubes.

2Heat 1 tablespoon of vegetable oil (2 tablespoons) in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 6-8 minutes. Remove tofu and set aside.

3In the same skillet, add the remaining 1 tablespoon vegetable oil (2 tablespoons). Sauté the minced garlic (3 cloves) and chopped onion (1 small) until fragrant and translucent, about 2-3 minutes.

4Add diced carrot (1 medium), green peas (½ cup), corn kernels (½ cup), red bell pepper, (½ cup) and green beans (½ cup) to the skillet. Stir-fry the mixed vegetables for 4-5 minutes until tender-crisp.

5Push the vegetables to one side of the skillet. If using eggs (2 large), pour the beaten eggs (2 large) into the cleared side and scramble gently until just set. Mix the scrambled eggs (2 large) with the vegetables.

6Add the cooked, cooled jasmine rice (2 cups) to the skillet, breaking up any clumps with a spatula. Stir-fry everything together for 3-4 minutes to heat through evenly.

7Return the crispy tofu cubes to the skillet and gently fold them into the rice and vegetable mixture.

8Season the fried rice with soy sauce (3 tablespoons), vegetarian oyster sauce (1 tablespoon), sesame oil (1 teaspoon), white pepper (¼ teaspoon), and salt to taste. Stir well to combine all flavors evenly.

9Add sliced green onions (2) and roasted cashew nuts (¼ cup) if using. Toss lightly to incorporate.

10Remove from heat and garnish with fresh cilantro leaves before serving.