* 1 block firm tofu, drained and cut into small cubes
* 3 cloves garlic, minced
* 1 inch ginger, grated
* 2 tablespoons vegetable oil
* 2 tablespoons soy sauce
* Salt and pepper to taste
* Sesame seeds for garnish (optional)
Instructions
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### Step 1: Prepare the ingredients.
Cook white rice according to package instructions. In a separate pot, boil water and add edamame. Cook for 5-7 minutes or until tender. Drain and set aside. Cut spring onions into thin strips. Peel and grate ginger. Mince garlic. Drain and cut tofu into small cubes.
### Step 2: Heat the oil and cook the vegetables.
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds or until fragrant. Remove garlic and ginger from the skillet and set aside. Add remaining 1 tablespoon of vegetable oil to the same skillet and sauté spring onions for 2 minutes or until softened. Add edamame and tofu to the skillet and stir-fry for 3-4 minutes or until heated through.
### Step 3: Cook the rice.
In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Add cooked white rice and stir-fry for 2-3 minutes or until heated through. Season with soy sauce, salt, and pepper to taste.
### Step 4: Combine the ingredients.
Add the cooked rice to the skillet with the vegetables and toss everything together. Remove from heat and serve hot with sesame seeds garnish if desired. Enjoy!