Preheat the griddle to medium-high heat, leaving one burner turned off for holding food.
In a bowl, toss the diced tofu with cornstarch and Essential Blend seasoning until evenly coated.
Add 2 tablespoons of oil to the hot griddle and cook the tofu, turning occasionally, until golden and crispy on all sides. Move the tofu to the cooler, unlit side of the griddle.
Add 1–2 more tablespoons of oil to the hot side. Sauté the onion and garlic for 1–2 minutes until fragrant. Add the eggs and scramble gently.
Add the cold rice, crispy tofu, and prepared sauce. Toss everything together and cook for 2–3 minutes. Stir in peas and carrots and continue tossing until heated through and well combined.
Finish with sliced green onions and a drizzle of sesame oil. Serve hot and enjoy.
Preheat the griddle to medium-high heat, leaving one burner turned off for holding food.
In a bowl, toss the diced tofu with cornstarch and Essential Blend seasoning until evenly coated.
Add 2 tablespoons of oil to the hot griddle and cook the tofu, turning occasionally, until golden and crispy on all sides. Move the tofu to the cooler, unlit side of the griddle.
Add 1–2 more tablespoons of oil to the hot side. Sauté the onion and garlic for 1–2 minutes until fragrant. Add the eggs and scramble gently.
Add the cold rice, crispy tofu, and prepared sauce. Toss everything together and cook for 2–3 minutes. Stir in peas and carrots and continue tossing until heated through and well combined.
Finish with sliced green onions and a drizzle of sesame oil. Serve hot and enjoy.
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