Recipe Cuisine: Others
Theme: Meat-Free Marvels
Veggie fried rice with tofu
By: Emme R
Ingredients
- 1.5 tbsp OBENTO rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp kecap manis
- 1 tbsp hoisin sauce
- 1.5 tsp sesame oil
- 1 tbsp palm sugar, grated or sliced
- 1/2 tsp white pepper
- Pack of very firm tofu
- 1 bunch spring onion
- 1 piece thumb size ginger, grated
- 3 garlic cloves, plus one extra, finely chopped
- 1 long red chilli, finely sliced
- 1 large carrot, peeled and julienned
- 1 small bunch Kai lan (Chinese broccoli), finely sliced (leaves only)
- 4 cups cooked rice (day old works best)
- 2 eggs, whisked
- Chinese cooking wine
- Roasted peanuts, crushed, to serve
- Cucumber and lettuce, to serve
- Sambal olek, to serve
- Extra sliced chilli, to serve
- Peanut or vegetable oil, for cooking.
Product used in recipe
- OBENTO - RICE WINE VINEGAR
- ABC - SWEET SOY SAUCE
Method
- Drain the pack of tofu and extract as much liquid as you can out. Place paper towel on one plate, the tofu on top, then more paper towel and another plate on top of the tofu. Weigh it down with something to squeeze the excess water out, leave for 30-40 minutes.
- To make the sauce, combine the OBENTO rice wine vinegar, soy sauce, dark soy sauce, kecap manis, hoisin sauce, sesame oil, palm sugar, and white pepper and set aside.
- Dice up the white part of the spring onion. Roughly chop the green part and set aside for later.
- In a stainless steel pan or wok, heat up a drizzle of peanut or vegetable oil. Throw in the white part of the green onion and let it sautee for 2 minutes.
- Crumble in your tofu so it resembles lumps the size of mince meat. Toss it with the spring onion then leave it to cook more liquid out for a couple of minutes. Toss again and leave it for 2 more minutes.
- Add in your ginger, 3 cloves of garlic, chilli and kafir lime. Stir and cook for 30 seconds - one minute. Pour in your sauce mix and toss until the tofu is well coated. Cook for 3 minutes. If the tofu becomes stuck on the bottom of the pan, deglaze with some Chinese cooking wine and scrape it off. Scrape the tofu into a heat proof bowl and set aside.
- Add another drizzle of peanut oil. Once it is hot, throw in your carrots and sautee until they become tender, about 2 minutes.
- Add the other clove of garlic, Kai lan and green part of the spring onion to the pan and sautee until the Kai lan softens.
- Add in your cooked rice and toss it well. Let it cook for a couple of minutes. Then add in all of your saucy tofu mix.Don’t worry if rice sticks to the bottom of the pan, this will help it develop flavour!
- Make a space in the middle of your pan and add in your eggs. Leave them for a minute or so then start to scrape around your pan and toss everything together.
- Deglaze the bottom of the pan with a splash of Chinese cooking wine. Make sure you scrape off as much of the fond as you can- this is the tastiest part!
- Turn off the heat and scrape the rice into a bowl, turn it out on to a plate to serve. Serve with sliced cucumber, lettuce, crushed peanuts and some sambal olek… or whatever you like!
