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Chinese-style tofu fried rice (ve)
Tasty tofu fried rice with colourful vegetables and warming ginger for a comforting side packed with flavour. Portion sizes relate to a child of primary school age, please amend to suit your needs.
Ingredients
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300 gfirm tofu grated or crumbled
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30 mloil
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150 gonion diced
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6 ggarlic minced
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10 gfresh ginger minced/grated
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200 gmixed vegetables (carrots, peas, sweetcorn), diced
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2.2 gturmeric powder
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800 gcooked rice cooked as per instructions and allowed to cool.
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36 mlreduced salt soy sauce
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60 gspring onions finely chopped (small bunch)
Instructions
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Drain the tofu and pat it dry with paper towels. Crumble or coarsely grate and set aside.
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Heat the oil in a large pan over a medium heat. Add the onion, minced garlic and ginger to the pan and sauté for a minute until fragrant.
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Add the mixed vegetables and stir-fry for 3-4 minutes until the vegetables are slightly softened.
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Push the vegetables to one side of the pan and add the tofu to the empty side. Add the turmeric and cook for about 5 minutes.
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Break up the cold cooked rice with your hands to separate the grains and add it to the pan. Add the soy sauce and stir-fry for a few minutes until the rice is piping hot and well combined with the vegetables and tofu.
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Garnish with spring onion and serve.
Notes
Key facts (per serving):
Fibre: 3.2g
Protein: 8.7g
Saturated Fat: 0.77g
Other Nutrition Facts: contains zinc, iron, calcium, & omega-3
Allergens: gluten, soya, & sulphites
Carbon Emissions: 0.32kg, low carbon
