Vegetarian Wedding Fried Rice with Mixed Vegetables and Tofu

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

2.Heat 1 tablespoon of vegetable oil 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.

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

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

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

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

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

8.Season the fried rice with soy sauce, vegetarian oyster sauce, sesame oil, white pepper, and salt to taste. Stir well to combine all flavors evenly.

9.Add sliced green onions and roasted cashew nuts if using. Toss lightly to incorporate.

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