Optional: For extra crunch, serve with rice crackers, vegan prawn crackers, or cassava crackers if you have them — plus a few slices of cucumber.
Preparation
Gently press the tofu to remove excess moisture, then cut into small cubes.
Cook the rice according to the packet instructions and allow it to cool.
Heat 1 tbsp oil in a wok or frying pan. Add the tofu cubes with a pinch of salt and fry for around 5 minutes, until golden and crispy. Transfer to a bowl.
Add the remaining oil to the pan. Fry the shallot, garlic, and sambal for 2 minutes until fragrant. Add the cooled rice and stir-fry for about 5 minutes, breaking up any clumps. Stir in the soy sauce, then return the tofu to the pan and mix well.
Divide the fried rice between plates. Top with the sliced spring onions and serve with your choice of crunchy crackers and cucumber, if using.
Remove the tofu from the packaging and press out the excess moisture from the block. Then cut the tofu into cubes and start cooking. The longer you cook it, the firmer the tofu becomes.
Remove the tofu from the packaging and gently press out the moisture from the block. Then cut the tofu into cubes and get cooking. The longer the cooking time, the firmer the tofu will become.
Take the tofu out of the packaging and press the block gently to remove the excess moisture. Then cut the tofu into cubes and start cooking. The longer you cook it, the firmer the tofu will become.