Lacquered Tofu with Fried Rice

Instructions:

Cut each block of tofu into 1/2 inch thick slices length-wise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand at least 20 minutes, pressing down occasionally. While tofu is draining, cook the broccoli.

After drying, cut the tofu into pieces that are 1-inch square. Heat 2 tablespoons of peanut oil in a medium or large non-stick skillet over medium-high heat, and fry the tofu until golden, a few minutes per side.

While the tofu is cooking, mix together the soy sauce, vinegar, and brown sugar in a small bowl.

As soon as tofu is done cooking, reduce heat to medium and add two tablespoons of the soy sauce mixture and one tablespoon molasses directly to the fry pan. Begin stirring the tofu constantly as the sauce cooks down. When the sauce has formed a syrupy glaze, remove pan from heat and set aside.

Add the ginger root and chili paste to the remaining (uncooked) soy sauce mixture in the small bowl.

Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the garlic to the wok, and cook for about 30 seconds, stirring constantly. Add the peppers, and cook for about 3 minutes. Add the water chestnuts and broccoli, and cook for about 1 minute more. Add the rice, cook for about 30 seconds stirring constantly, and then pour on the remaining soy sauce mixture. Stir constantly until the soy sauce is evenly distributed through the fried rice mixture and the mixture is thoroughly heated. Remove from heat. Add the tofu (and any extra glaze), to the fried rice mixture and stir gently.

Serve immediately, garnishing with scallions.