Tofu Fried Rice

Pat the tofu dry and cut into 2/3-inch cubes. Place in a ziploc bag, add the soy sauce and honey mixed together, and gently toss to coat. Marinate 10-15 minutes.

Mix all the sauce ingredients — soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper — together in a small bowl.

Drain and discard the tofu marinade. Dust the tofu with cornstarch a tablespoon at a time, tossing gently to coat (uneven coating is fine).

Heat a wok with 2 tablespoons oil over medium-high until shimmering, then reduce to medium. Add the tofu in one layer with gaps, cook undisturbed until golden, then flip to brown most sides. Transfer to a plate.

Add 1 tablespoon oil with the green onion whites and ginger. Stir until fragrant, about 30 seconds.

Add the rice and raise to medium-high. Stir to separate and coat the grains, then let it toast, stirring occasionally, until dry and crispy, 4-5 minutes.

Pour in the sauce and stir until the rice is evenly coated. Add the frozen vegetables and cook 1 minute.

Push everything to one side, add the last tablespoon of oil, and pour the beaten eggs over it. Let set, then scramble lightly until mostly cooked and mix everything together, breaking up any clumps.

Return the tofu and gently stir so it stays intact. Turn off the heat, stir in the green onion greens and sesame oil, and serve hot.