Prep Your : If using frozen peas, place them in a bowl of cold water to defrost.
Pat your cubed tofu dry to ensure it gets a crispy sear.
Sauté the Vegetables: Place a wok or large, nonstick skillet over high heat.
Add 1 tablespoon (15 ml / 0.5 fl oz) of oil.
Once shimmering, add the onion and bell pepper.
Cook, stirring occasionally, for 5 to 10 minutes until they soften and start to brown. Use a slotted spoon to transfer them to a separate bowl.
Brown the Tofu: Add another tablespoon of oil to the hot skillet.
Add the tofu cubes in a single layer and cook over high heat, stirring only occasionally, until golden brown and crisp on all sides, about 5 to 10 minutes.
Add the tofu to the bowl with the vegetables.
Flash-Cook the Peas: Drain the peas and add them to the hot skillet.
Cook, shaking the pan, for about 1 minute until they are bright green and heated through.
Transfer them to the bowl with the other .
Build the Flavor Base: Add the final tablespoon of oil to the skillet.
Add the minced garlic and ginger and stir-fry for about 15 seconds until fragrant—don't let them burn!
Fry the Rice: Add the chilled rice to the skillet. Use your spatula to break up any clumps and toss it continuously with the aromatics until every grain is coated and heated through.
Add the Egg (Optional): Push the rice to the sides of the skillet to create a well in the center.
Pour the beaten eggs into the well. Scramble them until just set, then break them up and mix them into the rice.
Combine and Finish: Return the cooked vegetables and tofu to the skillet.
Add the Shaoxing wine (or stock) and stir everything together for about a minute.
Drizzle with soy sauce and sesame oil, then toss to combine.
Taste and season with salt and pepper if needed.
Garnish and Serve: Turn off the heat, stir in the fresh scallions or cilantro, and serve immediately.
