Vegetarian Thai Fried Rice (Khao Pad)

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1. 1Step 1: Whisk the sauce ingredients together until the bouillon dissolves. Set aside.
2. 2Step 2: Have everything prepped and within reach. Break up any clumps in the cold rice with your fingers.
3. 3Step 3: Heat 2 tablespoons oil in a wok or large nonstick skillet over medium-high until shimmering. Add the tofu in a single layer and cook undisturbed 2 to 3 minutes until golden underneath. Flip and cook 1 to 2 minutes more until golden on several sides. Drizzle 1 teaspoon of the sauce over and toss. Transfer to a plate.
4. 4Step 4: Add the remaining 2 tablespoons oil. Add the garlic and cook, stirring constantly, until just turning golden, about 30 seconds. Immediately pour in the beaten eggs. Scramble gently, scraping the bottom, until just set, about 1 minute.
5. 5Step 5: Add the onion and bok choy stems. Stir-fry 1 minute until the onion softens.
6. 6Step 6: Add the carrot and baby corn. Stir-fry 2 minutes, scraping up any browned bits.
7. 7Step 7: Add the cold rice and the tofu. Pour the remaining sauce over. Fold and toss, pressing the rice against the pan between folds, 2 to 3 minutes until heated through and evenly coated.
8. 8Step 8: Add the tomato wedges and bok choy leaves. Toss gently 30 seconds, just until the tomatoes warm and the leaves wilt.
9. 9Step 9: Off heat, stir in half the spring onions and half the cilantro. Plate, top with the rest, and finish with a squeeze of lime. Serve with extra lime wedges.