Tomato and tofu scramble stir-fry with rice

Method

1. Cook the rice before anything else. Rinse it in a sieve, then put it with 300 ml of cold water and a pinch of salt in a small lidded pan. Bring to the boil, put the lid on and cook on the lowest heat for 12 minutes, then switch off the heat and leave it covered.
2. Drain the tofu, pat it dry and crumble it into chunky pieces. Cut the tomatoes into wedges, crush the garlic and slice the spring onions.
3. Heat 1 tablespoon of the oil in a wok or large frying pan over a medium-high heat. Fry the tofu with the turmeric and a pinch of salt for 5 minutes until golden in places, then tip onto a plate.
4. Add the remaining oil, then the white parts of the spring onions and the garlic, for 1 minute.
5. Add the tomatoes, tomato purée, tamari and maple syrup. Cook for 6 to 8 minutes, stirring, until the tomatoes break down into a saucy, slightly sweet mixture.
6. Put the tofu back in and fold it through for 1 minute. Season with black pepper.
7. Fluff the rice and serve the tofu and tomatoes over it, topped with the green spring onions.

Tip Ripe tomatoes give the best sauce. Out of season, a tin of chopped tomatoes works, though it may need a few minutes longer.

Photo made with AI.

From Nosha · nosha.app