Turmeric tofu fried rice with peas

Method

1. Cook the rice first. Rinse it 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 at least 10 minutes (cold rice fries better).
2. Drain the tofu, pat it dry and crumble it into small pieces. Slice the spring onions, crush the garlic and grate the ginger.
3. Heat the olive 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 it looks like scrambled egg and the edges start to brown.
4. Add the garlic, ginger and most of the spring onions and stir for 1 minute.
5. Add the rice and peas and stir-fry over a high heat for 4 to 5 minutes, breaking up the clumps, until piping hot.
6. Toss in the tamari and sesame oil for 1 minute.
7. Top with the remaining spring onions to serve.

Tip If you have rice cooked and chilled the day before, use that and skip the first step. Cool leftover rice quickly and keep it in the fridge.

Photo made with AI.

From Nosha · nosha.app