- Level: Easy
- Total: 45 min (includes resting time)
- Active: 15 min
- Yield: 1 pint
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 497 mg
- Level: Easy
- Total: 45 min (includes resting time)
- Active: 15 min
- Yield: 1 pint
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 497 mg
Ingredients
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Directions
Special equipment:
a steel wok (preferably with a round bottom)- Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
- Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow…I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.
