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4
10 minutes
20 minutes
½ cup cornstarch
2 packages prepared jasmine rice
1 green bell pepper, chopped
1 red bell pepper, chopped
1 white onion, chopped
1 bunch green onions, cut into large pieces, plus more chopped for garnish
Bachan's Chile Sesame Sauce, to taste
Sesame seeds, for garnish
Grapeseed oil
Coat the tofu evenly with the cornstarch. Add enough grapeseed oil to shallow fry the tofu and cook for 6–8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the griddle and set aside.
Add a little more grapeseed oil to the other side of the griddle. Cook the bell peppers, onion, and green onions for 2–3 minutes, stirring occasionally, until just tender. Move the vegetables to the side of the griddle.
Add about 2 teaspoons of grapeseed oil to the griddle and spread out the prepared jasmine rice. Cook for 2–4 minutes, allowing it to become slightly crispy. Add the cooked vegetables and toss to combine. Stir in the Bachan's Chile Sesame Sauce until everything is evenly coated, then transfer the fried rice to a serving bowl.
Return the tofu to the griddle and drizzle with more Bachan's Chile Sesame Sauce. Toss to coat and cook for 1–2 minutes, just until the sauce is warmed through and lightly caramelized. Avoid cooking the sauce too long, as the sugars can burn.
Arrange the glazed tofu over the fried rice. Garnish with the chopped green onions and sesame seeds, then serve immediately.
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