Firecracker tofu fried rice
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Tofu is roasted in tamari until crispy and then stirred through vegetable fried rice for a comforting dinner that's ready in just 40 minutes. If you've never tried chilli crisp, you're in for an umami treat!
Each serving provides 459 kcal, 21.6g protein, 52.4g carbohydrate (of which 9.4g sugars), 16.5g fat (of which 1.8g saturates), 5.7g fibre and 2.72g salt.
By Rhian Melvin
Ingredients
- 600g/1lb 5oz extra firm tofu, drained, patted dry and cut into 2cm/¾in chunks
- 4 tbsp tamari or light soy sauce
- 2 tbsp chilli crisp
- 2 tsp caster sugar
- 1 lime, juice only
- 2 tbsp vegetable oil
- 2 carrots, peeled and chopped
- 150g/5½oz frozen peas
- 4 spring onions, whites and green parts separated, sliced
- 4 garlic cloves, crushed
- 2cm/¾in piece fresh root ginger, peeled and grated
- 500g/1lb 2oz cooked jasmine or long-grain rice
- 1 red chilli, sliced, to garnish
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
Put the tofu and 2 tablespoons tamari in a bowl. Mix until the tofu is coated, then spread out evenly on the baking tray. Roast for 20–25 minutes, turning halfway, until golden and crisp. Set aside.
Mix the remaining tamari, chilli crisp, sugar and lime juice together in a small bowl and set aside.
When the tofu is almost cooked, heat the oil in a frying pan or wok over a medium–high heat.
Fry the carrots for 3–5 minutes, or until beginning to soften. Add the peas and cook for 1–2 minutes, or until just cooked through. Add the spring onion whites, garlic and ginger and fry for 1 minute until fragrant.
Add the cooked tofu and stir through. Add the rice and the chilli crisp mixture and stir-fry for 2–4 minutes, or until the rice is heated through and everything is thoroughly mixed.
Garnish with the spring onion greens and chilli. Serve immediately.
