Nasi goreng-style rice with cucumber

Method

1. Rinse the rice in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered. Spread it on a plate to cool for 10 minutes.
2. Drain the tofu, pat it dry and cut into small cubes. Slice the spring onions, crush the garlic and finely chop the chilli. Mix the tamari, tomato purée and maple syrup in a small bowl.
3. Heat the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 to 6 minutes until golden, then add the garlic, chilli and most of the spring onions for 1 minute.
4. Add the rice and stir-fry for 4 minutes, pressing and turning so it crisps a little.
5. Pour in the sauce and toss for 2 minutes until every grain is glossy and hot.
6. Slice the cucumber and roughly chop the peanuts.
7. Serve the rice topped with the peanuts and remaining spring onions, with the cucumber alongside.

Tip Cooled rice matters here, as warm rice turns mushy in the wok. Cook it before you start the chopping and it will be ready in time.

Photo made with AI.

From Nosha · nosha.app