Watercress and Tofu Fried Rice with Sesame

Press the tofu to remove excess water. Cut into small cubes.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides. Remove from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the carrots and the white parts of the green onions and cook until slightly softened, about 2-3 minutes.

Add the minced garlic and ginger to the wok and cook for another minute until fragrant.

Add the cooked rice to the wok and break it up with a spatula. Stir-fry for a few minutes until heated through.

Add the cooked tofu back to the wok. Stir in the soy sauce and sesame oil. Season with salt and pepper to taste.

Add the chopped watercress and the green parts of the green onions to the wok. Stir-fry for just a minute or two, until the watercress is slightly wilted but still vibrant green.

Serve immediately, drizzled with extra sesame oil and sprinkled with toasted sesame seeds (optional).