Tofu fried rice

Olive - - COOK -

20 MIN­UTES | SERVES 2 | EASY | LC

veg­etable oil 1 tbsp ready-cooked bas­mati rice 250g pack gar­lic 1 clove, thinly sliced gin­ger thumb-sized piece, finely chopped red chilli 1, thinly sliced smoked tofu 100g, roughly chopped stir-fry baby veg­eta­bles 200g pack frozen peas 100g, de­frosted soy sauce 1 tbsp sriracha to serve (op­tional)

• Heat the oil in a non-stick pan or wok and fry the rice for 5-10 min­utes or un­til be­gin­ning to turn golden. Add the gar­lic, gin­ger and chilli, and cook for an­other 2 min­utes. Mean­while, put the tofu into a bowl and roughly mash.

• Tip the tofu and baby veg into the pan, and cook for 5 min­utes or un­til be­gin­ning to char, and the veg is ten­der. Stir in the peas and soy sauce, and cook un­til the peas are heated through.

• Di­vide be­tween 2 plates and serve with sriracha driz­zled over, if you like.

PER SERV­ING 399 KCALS | FAT 14.7G SAT­U­RATES 1.8G | CARBS 49G | SUG­ARS 8.2G FI­BRE 7.8G | PRO­TEIN 13.9G | SALT 1.8G

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