Thai Basil Fried Rice

Step 1

Wrap the 8-ounce block of firm tofu in a clean kitchen towel or paper towels placed on the counter, then lay a heavy flat-bottomed pot or cast iron skillet on top for 5 minutes to remove excess water.

Step 2

Unwrap the pressed tofu and place it on a cutting board, then cut it into 1/2-inch cubes by first slicing the block into four vertical slabs, rotating it 90 degrees, then slicing again, then cutting across into 1/2-inch cubes.

Step 3

Dice the white onion in half lengthwise from root to tip, then place one half flat-side down and cut crosswise into thin slices, then rotate 90 degrees and cut lengthwise to create 1/4-inch dice.

Step 4

Mince the 3 garlic cloves by pressing each one flat with the heel of your knife, removing the skin, then slicing thin and chopping across until the pieces are smaller than a grain of rice — pencil-tip sized.

Step 5

Pour the 3 tablespoons soy sauce, 1 tablespoon fish sauce, and 1 tablespoon lime juice into a small bowl and stir with a spoon until evenly mixed.

Step 6

If using the chile, lay it on the cutting board and slice it thin crosswise, removing any large seeds with the tip of your knife to control the heat level.

Step 7

Place a 12-inch skillet or wok over medium-high heat and add 2 tablespoons vegetable oil, then wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 8

Add the tofu cubes to the hot oil and do not stir for 2 minutes, allowing the bottom to turn golden brown the color of caramel, then stir and cook for another 2 minutes until all sides are lightly browned.

Step 9

Push the cooked tofu to the side of the skillet, then add the diced onion to the empty space and stir constantly over medium-high heat for 2 minutes until it becomes soft and slightly translucent.

Step 10

Add the minced garlic to the onion and stir constantly for 20 seconds until the smell becomes strong and fragrant — this blooms the garlic's flavor.

Step 11

Pour the 1.5 cups cooked jasmine rice onto the onion and garlic, breaking up any clumps with the spoon, then stir constantly for 2 minutes until the rice is hot and coated with oil.

Step 12

Pour the sauce mixture from the small bowl over the rice and stir constantly for 1 minute until the liquid is absorbed and the rice smells savory and fragrant.

Step 13

Scatter the 1 cup fresh Thai basil leaves over the rice and gently stir with a sweeping motion for 10 seconds until the leaves are distributed and slightly wilted by the heat.

Step 14

If using the sliced chile, add it to the skillet and stir once to distribute, then turn off the heat.

Step 15

Divide the fried rice evenly between two plates or shallow bowls and serve immediately while hot.