Hunan Fried Rice - cooking recipe

Ingredients

3 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon dark sesame oil
1 tablespoon light brown sugar
1 teaspoon minced fresh ginger
1 garlic clove, minced
1/4 - 1/2 teaspoon cayenne
1 lb extra firm tofu, drained and cut into 1/2-inch dice
2 teaspoons cornstarch
2 tablespoons cold-pressed canola oil
1 red bell pepper, chopped
1 cup shredded cabbage
1/4 cup minced scallion
3 cups cold cooked rice

Preparation

In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne.
Add in the tofu and refrigerate for 30 minutes.
Drain the tofu, reserving the marinade; blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
Heat the oil in a large skillet or wok over med-high heat.
Add in the bell pepper, cabbage, and scallions; stir-fry 2 minutes.
Add in the tofu and marinade; stir-fry until the liquid is nearly absorbed.
Add in the rice and stir-fry until heated through and well combined.