1 pkg extra firm tofu, cubed
1 red pepper, thinly sliced
1 shallot, minced
1-2c shiitake mushrooms, stems removed and sliced
1 or 2 green onions, thinly sliced
handful cilantro, chopped
2-3 Tb. oil (peanut or sesame)
1 tsp ginger-garlic paste (or use fresh minced ginger and garlic)
1 clove minced garlic
4c. cold cooked white rice
2 red chilis (whole)
2T. soy sauce
1T. fish sauce
1 tsp rice vinegar
1 tsp white sugar
Prep the ingredients as follows:
Rinse and drain tofu. Squeeze water out with paper towels. Cut into small cubes. Wash and prep all veggies. Mix sauce in a bowl or glass measuring cup, stirring well, set aside.
Using large skillet, heat 1Tb. oil over medium heat. When oil is hot, add a little of the shallot and 1 clove of garlic. Cook until fragrant and soft, then add tofu. Salt tofu well, and cook until lightly browned. Set aside in a bowl.
Add 2 Tb. oil to skillet over medium heat. When oil is hot, add the rest of the shallot, the ginger-garlic paste, and the red chilis. Be prepared to stir frequently as the ginger-garlic paste causes oil to splutter. Add mushrooms, cook until soft (you might have to add a little water if pan is too dry) then add red peppers. Cook, stirring every few minutes, until mushrooms begin to brown. Remove from pan. Be sure to remove the 2 red chilis.
Heat a dash of oil in skillet. Scramble eggs in a dish and then add to skillet. Leave it to cook for a few minutes, adding a dash of salt. When egg is mostly cooked, flip it over and cook another 1-2 minutes. Remove from pan. Allow to cool a minute, then slice it into thin strips.
Add rice to the hot skillet and stir to break up the chunks. Then add other ingredients back in: tofu, mushrooms and peppers, egg. Add the cilantro and green onion. Stir to combine, and add the sauce. Mix well and cook another few minutes until everything is heated through.
Serve with Sriracha.