Tofu fried rice
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