sheet pan fried rice

Serves 2

• 1/2 block of extra firm tofu, cut into 1/2 inch cubes

• 1/3 cup cornstarch

• 2 tablespoons canola oil

• 2 teaspoons kosher salt, divided

• 11/2 teaspoon freshly cracked black pepper, divided

• 1 cup broccoli florets

• 1 container (about 2 cups) day-old white rice

• 1/4 cup water

• 2 tablespoons soy sauce

• 1 teaspoon sesame oil

• 1 tablespoon hot pepper paste, like Gochujang or Sriracha

• 1 clove of garlic, peeled and grated

• 1-inch piece of ginger, peeled and grated

• 1/4 cup chopped cilantro

• 1/4 cup sliced scallions

• 1/4 cup salted, roasted peanuts

Preheat the oven to 425 degrees F.

Add the tofu and broccoli to the sheet pan and toss together with the cornstarch, canola oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until each piece is thoroughly coated. Bake the tofu and broccoli for 10 minutes until crispy, flipping once halfway through the process.

Meanwhile, in a separate mixing bowl, whisk together the water, soy sauce, sesame oil, hot pepper paste, garlic, ginger, remaining 1 teaspoon kosher salt and 1 teaspoon black pepper. Set aside.

After the tofu and broccoli have baked, remove from the oven and top with the rice mixture. Place the baking sheet back in the oven for about 10 more minutes, flipping once halfway through the process*. Remove from the oven, top with cilantro, scallions and peanuts. Serve hot.

*If after the 10 minutes has lapsed and the rice isn’t crispy enough for your liking, you can place it under the broiler for 2-3 minutes, ensuring it doesn’t burn.