| | Sticky tofu fried rice
Sticky tofu fried rice
Sticky tofu fried rice 4.3-5 9
  • Calories: 1412 kj
  • Fat: 12g
  • Carbohydrates: 10g

How to Make:

  1. Combine the soy sauce, honey, rice wine and sambal oelek in a small jug with 2 tablespoons water. Set aside until required.
  2. 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.
  3. 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.
  4. 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.


  • 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