Vegan tofu-fried rice

2
45 minutes

Ingredients

  • 100g of Tilda Brown Basmati Rice
  • 1 tsp sesame oil
  • 1/2 onion, diced
  • 1 stalk of celery, finely chopped
  • 1 garlic clove, finely grated
  • 1 knob of ginger, thumb-sized, finely grated
  • 1 green chilli, finely chopped
  • 1 large carrot, halved and finely chopped
  • 4 baby corn, halved lengthways
  • 80g of frozen peas
  • 150g of silken tofu
  • 1/2 tsp turmeric
  • 1/2 tsp black salt, (kala namak)
  • 1/2 bunch of coriander
  • 2 tbsp of tamari, or soy sauce
  • 2 spring onions, finely sliced

To serve

  • 1 lime, cut into wedges
  • 1 tbsp of toasted sesame seeds
  • 4 tbsp of kimchi

Method

1
Cook the rice according to the packet instructions. Once cooked, drain the rice and set aside to steam-dry
2
While the rice cooks, heat 1 teaspoon of sesame oil in a medium to large saucepan over a moderate heat. Once hot, add the diced onion and finely chopped celery and sweat for 8 minutes until they have softened, become translucent and started to slightly caramelise
3
Add the garlic, ginger and chilli and sauté for 2 minutes. Add the sliced carrot and continue to stir-fry for 5 minutes
4
Meanwhile, drain the silken tofu in a sieve or a colander
5
After 5 minutes, add the peas and baby corn and stir well. Stir-fry for 4 minutes to heat through
6
Add the cooked and drained rice, stir well to combine and then make a well in the centre of the saucepan. Turn the heat up high and add your tofu to the well – it should sizzle immediately. Sprinkle the turmeric and the kala namak over the tofu
7
Hold your nerve here with the heat; after two minutes start to stir and break up the tofu and incorporate this into the rice and veggies. Continue to stir-fry the fried rice for 6 minutes, or longer if you prefer it drier and crispier
8
Serve in warmed bowls, sprinkled with sliced spring onions, fresh lime wedges or a squeeze of lime juice, toasted sesame seeds and 2 tablespoons of kimchi per bowl