Vegan tofu-fried rice
A delicious vegan take on egg-fried rice! With silken tofu which has a texture reminiscent of scrambled egg, Tilda wholegrain rice for a healthier alternative to the usual white rice and kala namak (black salt); a naturally sulphurous salt which gives off a pleasant ‘eggy’ aroma. Serve with kimchi, either store-bought or have a go at making it yourself. Courtesy of Joey O’Hare, Great British Chefs
- 31 - 60 Minutes
- Medium
- Serves 2
Method
Ingredients
Ingredients
- 100g of Tilda Brown Basmati Rice
- 1 tsp sesame oil
- 1/2 onion, diced
- 1 stalk of celery, finely chopped
- 1 garlic clove, finely grated
- 1 knob of ginger, thumb-sized, finely grated
- 1 green chilli, finely chopped
- 1 large carrot, halved and finely chopped
- 4 baby corn, halved lengthways
- 80g of frozen peas
- 150g of silken tofu
- 1/2 tsp turmeric
- 1/2 tsp black salt, (kala namak)
- 1/2 bunch of coriander
- 2 tbsp of tamari, or soy sauce
- 2 spring onions, finely sliced
TO SERVE
- 1 lime, cut into wedges
- 1 tbsp of toasted sesame seeds
- 4 tbsp of kimchi
Method
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Cook the rice according to the packet instructions. Once cooked, drain the rice and set aside to steam-dry
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While the rice cooks, heat 1 teaspoon of sesame oil in a medium to large saucepan over a moderate heat. Once hot, add the diced onion and finely chopped celery and sweat for 8 minutes until they have softened, become translucent and started to slightly caramelise
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Add the garlic, ginger and chilli and sauté for 2 minutes. Add the sliced carrot and continue to stir-fry for 5 minutes
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Meanwhile, drain the silken tofu in a sieve or a colander
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After 5 minutes, add the peas and baby corn and stir well. Stir-fry for 4 minutes to heat through
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Add the cooked and drained rice, stir well to combine and then make a well in the centre of the saucepan. Turn the heat up high and add your tofu to the well – it should sizzle immediately. Sprinkle the turmeric and the kala namak over the tofu
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Hold your nerve here with the heat; after two minutes start to stir and break up the tofu and incorporate this into the rice and veggies. Continue to stir-fry the fried rice for 6 minutes, or longer if you prefer it drier and crispier
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Serve in warmed bowls, sprinkled with sliced spring onions, fresh lime wedges or a squeeze of lime juice, toasted sesame seeds and 2 tablespoons of kimchi per bowl
