Marinade:
1 cup water
2 T soy sauce
1 1/2 T sugar
1 T salt
1 T rice wine vinegar (or white is fine)
1 t powdered chipotle pepper
1 t hickory smoke flavoring
1 t paprika
1 t garlic powder
1/2 t onion powder
1/2 t round black pepper
Mix and add;
1 block firm tofu that has been frozen solid previously, (can be frozen or thawed when you add it to the marinade)
Marinate the tofu for at least 1 day either in the freezer or refrigerator
Fried Rice:
2 packages Sun Bird Fried Rice seasoning mix
oil
6 cups cooked, cold rice
6 green onions, sliced on diagonal
4 t soy sauce
4 eggs, beaten
1 1/2 c frozen peas
Get out your tofu and hopefully, by the freezing process it is now more firm and can be cut with a knife. Certain brands work better than others so if it's not firm enough to cube, then just leave it a whole block the best you can even if it's mushy that is ok. If you CAN slice it, cube it gently. Throw away the extra marinade or use it for chicken if you are not a vegetarian.
In a skillet add a little oil and over medium high heat add the tofu. Fry it without stirring or moving it more than you have to to give it a golden brown color and to make it 'crisp'. If you had to fry the whole block because it was too soft to cut, just gently break it apart into large chucks and fry them to make them crisp and golden.
Remove to a warming plate and try not to snack on them too much or they will be gone and you will have none for your fried rice! (Yes, I'm serious. I've ate an entire block of tofu cubes this way while making the rest of this recipe).
In a very large skillet add more oil and stir fry the rice and green onions. Add the seasoning packets and the soy sauce. Stir fry about 1 minute and then push the rice to the side of the pan and pour in the beaten eggs. Scramble and mix into the rice. Add the pea's and cook until heated through. Add the tofu last as you don't want to stir much after the tofu has been added.
Serve.
