Veggie Fried Rice With Maple & Sesame Tofu
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 150g basmati rice
- 1 tablespoon olive oil
- 1 pack tenderstem broccoli
- 2 carrots
- 2 cloves garlic
- 1 x 1¼″ piece ginger
- 1 tablespoon tamari
- 3.5 oz frozen edamame beans
- 2 limes
- 1 red chilli
- pinch of sesame seeds
- 2 spring onions
- pinch of sea salt & black pepper
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Preparation
Step 1
Cook the rice according to packet instructions, until it’s soft with a little bite. Drain.
Step 2
Meanwhile, press the tofu gently with kitchen paper to remove any excess moisture. Cut the tofu into small bite-sized cubes and toss in the cornflour until coated.
Step 3
Place a frying pan over high heat. Add the sesame oil and once hot, add the tofu and fry for 4–5 minutes until golden and crisp. Meanwhile, whisk together the tamari, maple syrup, vinegar and sesame seeds. Pour this into the pan with the tofu over very high heat and simmer until the tofu is coated and sticky.
Step 4
Remove the tofu from the pan and heat 1 tablespoon of olive oil over medium–high heat. Tip in the broccoli stalks and florets, grated carrot, garlic and ginger; fry for 3–4 minutes until softened slightly. Add the cooked rice, tamari, edamame, lime zest and juice; fry for 2 minutes until the rice is warm and everything is coated. Season to taste.
Step 5
Divide the rice between bowls, top with the sticky tofu and sprinkle over the chilli, sesame seeds and spring onion.
Step 6
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