Stir-Fried Rice with Tofu and Brussels Sprouts
Stir-fried rice with crispy tofu and Brussels sprouts
INGREDIENTS
For the Rice:
- 200 g Basmati rice
- 380 g Water
- 1 pinch Salt
For the Crispy Tofu:
- 200 g Smoked tofu
- 400 g Firm tofu
- 3 tbsp Soy sauce
- 0.5 tbsp Liquid piri-piri
- 1 tbsp Cornflour
- 2 tbsp Sesame oil
- 1 tbsp Garlic powder
- 2 tbsp Lemon juice
For the Brussels Sprouts:
- 370 g Brussels sprouts
- 1 tbsp Sesame oil
- 3 cloves Garlic, minced
- 1 tbsp Soy sauce
- 0.5 tbsp Ginger powder
For the Stir-Fried Rice:
- 1 tbsp Sesame oil
- 1 tbsp Sweet paprika
- 1 tbsp Black pepper
INSTRUCTIONS
For the Rice:
- 1 In a pan, add the rice, water and a pinch of salt.
- 2 Bring to the boil, then reduce the heat, cover and cook until the water evaporates.
- 3 Turn off the heat and let rest for 5 minutes before fluffing the grains with a fork.
For the Crispy Tofu:
- 1 Cut the tofu into cubes and pat dry with kitchen paper.
- 2 In a lidded bowl, whisk together soy sauce, lemon juice, garlic powder, piri-piri and cornflour.
- 3 Add the tofu, close the lid and shake well to coat.
- 4 Heat the sesame oil in a frying pan and brown the tofu for 5–7 minutes, stirring until crisp.
- 5 Remove and set aside.
For the Brussels Sprouts:
- 1 Place a pan on the heat with water and a pinch of salt.
- 2 Add the halved sprouts and cook for 2–3 minutes.
- 3 Remove and plunge into cold water to stop cooking.
- 4 Drain well before sautéing.
- 5 In the same frying pan, add 1 tbsp oil and sauté the garlic and ginger for 30 seconds.
- 6 Add the sprouts and sauté for 5 minutes until golden.
For the Stir-Fried Rice:
- 1 Push the sprouts to the side of the pan and add 1 tbsp sesame oil to the centre.
- 2 Add the cooked rice and stir well to brown.
- 3 Season with paprika and black pepper.
- 4 Stir-fry for 3–5 minutes, stirring well to develop flavour.
- 5 Return the crispy tofu to the pan and mix everything.
- 6 Adjust the salt or add more soy sauce if needed.
- 7 Serve hot and enjoy!
