Fried rice with corn
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 2 Tbsp fresh ginger
- 1 stalk spring onions, finely sliced
- 1 x 297 g Firm tofu box
- 2 sweetcorn cobs, kernels sliced off
- 2 garlic cloves, crushed
- 4 tbsp soya sauce
- a drizzle honey
- 1/2 cup frozen peas
- water
- 1 cup organic long-grain white rice
- 4 Tbsp canola oil, plus extra for greasing
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Cooking Instructions
- Heat the oil in a pan and add the rice. Stir until lightly browned. Add the garlic, water and corn kernels. Bring to the boil and cover.
- Reduce the heat and simmer for 20 minutes, then add the peas. Cover and set aside for 5 minutes.
- Drain the tofu well and pat dry with kitchen paper. Cut into squares. Mix the honey with the soya sauce, then mix with the tofu. Set aside to marinate for 10 minutes.
- Fry the tofu in a little hot oil in a non-stick pan over a medium to low heat until crispy and golden.
- Spoon the fried tofu over the rice. Sprinkle with the onions and ginger. Add more soya sauce if necessary.
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