FRIED RICE WITH CRISPY TOFU

Ingredients:

For the Tofu:

150g firm tofu
1 tablespoons corn starch
salt and pepper to taste
1/2 teaspoon extra-virgin olive oil

For the Rice:

1/2 teaspoon extra-virgin olive oil
2 cloves garlic minced
1/4 teaspoon fresh ginger minced (from about a 1″ piece)
1 whole egg
130ml water
65g basmati rice (raw)
50g mushrooms
50g frozen peas
50g frozen corn
1 teaspoon toasted sesame seeds
1/2 teaspoon rice vinegar
1 teaspoon soy sauce
salt and pepper to taste
1 scallion chopped

Method:

Step 1

Place rice in a small saucepan and add water. Simmer covered, for 10-15 minutes or until cooked. To make the tofu, cut a block of tofu into pieces. Arrange the tofu pieces on top of a paper towel (or other clean towel), sprinkle with salt, and put another towel on top. Place something heavy (like a cast iron skillet) on top of it. Allow to sit for approximately 10 minutes so the moisture is drawn out of the tofu.

Step 2

Place tofu in a medium sized bowl with corn-starch, add salt and pepper to taste. Stir/shake gently to coat the pieces of tofu in corn-starch. Coat the bottom of a heavy skillet (cast iron recommended) with olive oil. Heat over medium-high heat and add tofu. Allow to sit for 2-4 minutes, or until golden brown. Flip and allow to brown on other side and remove to a clean paper towel to drain. You will probably need to do two-three batches.

Step 3

To make the fried rice, in the same skillet add garlic and ginger; sauté for one minute or until fragrant. Crack an egg into skillet and stir to scramble, until just set. Add rice to skillet and stir to incorporate. Allow to sit undisturbed for a few minutes to brown. Using a thin metal spatula, stir rice over and allow to brown on other side.

Step 3

Add mushrooms, peas, corn, rice vinegar, soy sauce, salt, pepper, and fried tofu. Stir to incorporate and allow continuing heating for a few minutes until all ingredients are warm. Top with scallions.

Nutrition Facts: