• To a medium pot, add 1 cup (2 cups) warm water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• Add rice to the boiling water, then reduce heat to medium-low. Cover and cook for 12-14 min, until rice is tender and water is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
• Remove from heat. Set aside, still covered.

• Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
• Peel, halve carrot lengthwise, then cut into 1/4-inch half-moons.
• Peel, then mince or grate ginger.
• Thinly slice green onions, keeping greens and whites separate.

• Heat a large non-stick pan over medium-high.
• When the pan is hot, add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water. Season with salt and pepper.
• Cook for 3-4 min, stirring often, until water is mostly absorbed and carrots start to soften.
• Reduce heat to medium. Add bok choy and 1 tbsp (2 tbsp) oyster sauce. Stir to mix.
• Cook for 3-4 min, stirring often, until veggies are tender-crisp. (TIP: If the pan dries out too much, add 1-2 tbsp water at a time to prevent sticking.)
• Transfer to a plate and cover to keep warm.
• Carefully wipe the pan.

• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
• To a shallow dish, add tofu and cornstarch.
• Season with salt and pepper. Toss to coat.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
• Reduce heat to medium. Add brown sugar, ginger and green onion whites. Cook for 1 min, stirring often, until fragrant and sugar dissolves.
• Add remaining oyster sauce, fish sauce, 1 tbsp (2 tbsp) butter and 3/4 cup (1 1/2 cups) water. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.

• Fluff rice with a fork, then stir in half the crispy shallots.
• Divide rice and veggies between plates.
• Top with tofu and any remaining sauce in the pan.
• Sprinkle remaining green onions and remaining crispy shallots over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu in the same way the recipe instructs you to season chicken.

Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.