Maple Tofu with Egg-fried Rice
For 4 Persons
Tofu is a great source of vegetarian protein, and is a versatile ingredient – it can be marinated before cooking or cooked, as here, in a tasty maple sauce.
2 tsp sesame oil
3 tbsp coconut oil
200 g / 7 oz long-grain rice, cooked
½ tsp ground turmeric
100 g / 3½ oz frozen peas, thawed
4 spring onions, finely chopped
100 g / 3½ oz beansprouts
50 g / 1¾ oz cashew nuts
340 g / 11¾ oz tofu, drained and dried on kitchen paper
3 garlic cloves, crushed
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice vinegar
3 pak choi, quartered lengthways
2 tbsp sesame seeds, toasted
1: Beat together the egg and sesame oil and set aside. Heat 2 tablespoons of the coconut oil in a wok or large frying pan, add the rice and turmeric and stir-fry for 3–4 minutes.
2: Add the peas, spring onions, beansprouts and cashew nuts and stir–fry for 3 minutes.
3: Push the rice to one side of the wok, pour in the egg mixture and leave to set for a few seconds, then move it around with chopsticks to break it up. Stir into the rice, then remove from the heat and cover while you cook the tofu.
4: Heat the remaining coconut oil in a frying pan, add the tofu and cook for 4–5 minutes, turning frequently, until lightly browned.
5: Mix the garlic, soy sauce, maple syrup and vinegar together, add to the tofu and cook, stirring occasionally, for 2–3 minutes, until the sauce thickens. Meanwhile, steam the pak choi.
6: Divide the rice between four warmed bowls, top with the pak choi and maple tofu, sprinkle with the sesame seeds and serve immediately.