Tofu Fried Rice

Tilda .

Tilda

Standard Supplier 18th December 2019

Tofu Fried Rice

15 min

There's tofu and then there's our Tofu Fried Rice! Sugar snap peas, broccoli, pak choi and lemongrass, this zesty vegan recipe is what veggie menus are made for.

Ingredients

  • 250g Tilda Easy Cook Brown Wholegrain rice or Tilda Wholegrain Basmati rice
  • 220g tofu, cubed and dried
  • 2 tbsps vegetable oil
  • 1 red chilli, finely chopped
  • Large handful sugar snap peas
  • Large handful baby corn
  • Large handful broccoli florets
  • A few pak choi leaves
  • 1 lemongrass stalk, bruised
  • 1 thumb ginger, finely grated
  • 1 clove garlic, crushed
  • 4 tsps Mirin
  • 2 tsps sesame oil
  • 4 tsps Teriyaki sauce

Method

Cook the Tilda rice as per instructions on the pack.
Heat the oil in large pan. Add the cubed tofu and cook for about 5 minutes until brown and crispy. Remove from the pan and set aside.
Add the stir fry vegetables, chilli, sugar snap peas, broccoli, pak choi and lemongrass into the pan and cook over a high heat until the vegetables are cooked.
Cook the rice as per the instructions on the pack. Add to the vegetables and stir through the cooked tofu.
Blend the ginger, garlic, mirin, sesame oil and teriyaki sauce together and stir though the hot rice.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you