Recipe: Sticky tofu fried rice
How to Make:
- Combine the soy sauce, honey, rice wine and sambal oelek in a small jug with 2 tablespoons water. Set aside until required.
- Heat the oil in a wok over high heat. Add the ginger and garlic. Stir-fry for 30 seconds or until aromatic. Add the tofu and gently stir-fry, being careful not to break up the tofu, for 2 minutes or until lightly browned.
- Add half the sauce mixture and cook, stirring often, for 5 minutes or until reduced and sticky. Add the zucchini and stir-fry for 1 minute or until lightly golden. Add the rice and remaining sauce and stir to coat.
- Add the edamame and stir-fry for 1 minute or until warmed through. Season with salt and white pepper. Toss through basil leaves and top with onion.
Time for preparing:
10 min.
Servings:
4
Ingredients:
- 2 tablespoons light soy sauce
- 2 tablespoons honey
- 1 tablespoon Chinese rice wine
- 1 teaspoon sambal oelek
- 2 teaspoons rice bran oil
- 1 tablespoon shredded fresh ginger
- 2 garlic cloves, finely chopped
- 375g pkt firm tofu, cut into 1 cm pieces
- 2 zucchini, trimmed, halved lengthways, sliced
- 250g pkt microwave brown rice and quinoa
- 200g frozen edamame, blanched, podded
- 1 cup fresh basil leaves
- 1 cup fresh basil leaves
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