Ingredients
Neutral oil (such as canola or vegetable oil)
1 yellow onion, diced into 1/2-inch pieces
1 (14- to16-ounce) package extra-firm tofu, drained and crumbled into 1-inch chunks
Kosher salt (such as Diamond Crystal) and white or black pepper
5 to 6 cups cooked leftover white or brown rice (any variety); see Tip
2 to 3 tablespoons store-bought or homemade chile crisp, plus more to serve
2 tablespoons soy sauce or tamari
2 cups/8 ounces frozen shelled edamame
2 scallions, thinly sliced
Instructions
Heat a wok or large cast-iron skillet over high. Add 2 tablespoons of oil along with the onion, and stir-fry until slightly softened, 1 to 2 minutes.
Add the tofu, 1/2 teaspoon salt and season with white or black pepper. Cook, tossing every now and then, until the tofu starts to turn golden around the edges, 2 to 3 minutes. Add the rice, chile crisp and soy sauce, stirring to break up any clumps, and toss until the rice has softened, 3 to 4 minutes.
Add the edamame and toss until they are warmed all the way through and the rice is golden in spots, 2 to 3 minutes. Turn off the heat. Add the scallions, and toss to combine.
To serve, top with more chile crisp.