Recipe by: © Copyright, Annabel Langbein Media
Whenever we have rice I like to cook extra for another day. I’ll fry it up with whatever vegetables I have, but this Asian tofu is one of my favourites.
- 300 g tofu cut into 1cm pieces
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 cloves garlic crushed
- 1 tbsp grated fresh ginger
- 1 green capsicum cored deseeded finely diced
- 2 spring onions thinly sliced
- ½ fresh green chilli deseeded finely diced (optional)
- 2 free-range eggs
- 2 tsp fish sauce
- 3 cups cooked rice
- 2 cups bean sprouts or finely chopped bok choy stalks or cabbage
- 2 tbsp toasted peanuts
- 2 tbsp chopped fresh coriander
- ¼ cup sweet chilli sauce to serve
- 1 lime cut into wedges to serve
- Place tofu in a bowl with 1 tbsp soy sauce and stir through to coat evenly. Set aside to marinate for at least 10 minutes or up to 4 hours.
- When ready to serve, heat oil in a heavy-based frypan and fry tofu over high heat until lightly browned (about 2 minutes). Add garlic, ginger, green pepper, spring onions and chilli, if using, and sizzle for 30 seconds, stirring constantly.
- Lightly whisk eggs and fish sauce together in a bowl and add to pan, stirring until eggs are set in curds. Add rice, bean sprouts or bok choy or cabbage and remaining 2 tbsp soy sauce and cook, stirring now and then, until heated through (about 5 minutes).
- Add peanuts and coriander. Pile into a bowl or plate, drizzle with thai sweet chilli sauce to taste and serve with lime wedges to squeeze over the top. Makes enough for today with some left over for tomorrow.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||13.6 g|
|Total carbohydrates||559.1 g|
|- Sugars||50.4 g|
|Dietary fibre||23.4 g|