Have you ever ordered vegetable fried rice and felt it was more like rice with six peas and half a carrot? Now presenting: the power to make your veggie fried rice as veg-packed as you so desire!
You will need
- 300 g firm tofu
- 2 tablespoons tamari
- 1 teaspoon Chinese five-spice
- 1 cup brown rice
- 2 tablespoons maple syrup
- 2 tablespoons peanut oil
- 60 g (3/4 cup) frozen peas, thawed
- 1 small carrot, sliced
- 200 g fresh baby corn, chopped
- 1/2 cup sliced mushrooms
- 1 1/2 teaspoons ginger, minced
- 2 cloves garlic, minced
- 1 spring onion, chopped diagonally
- 1 tablespoon sesame oil
- Small red chilli, sliced, for garnish
- Coriander, for garnish
15 mins to prep
40 mins to cook
Preheat oven to 180°C and line an oven tray with baking paper.
Cut the tofu into 1 x 1.5 cm cubes. Place in a bowl and lightly toss with 1 tablespoon tamari and five-spice. Transfer it to the baking tray and bake for 25-30 minutes, until slightly dried out.
Meanwhile, place brown rice into small saucepan with 2 cups water and place over high heat. Bring to a boil then reduce heat to a simmer. Cover with lid and cook for 12-15 minutes or until water is absorbed. Remove from heat and set aside.
When tofu is done remove it from the oven, drizzle with maple syrup and toss to coat it on the baking tray. Set aside.
Place a wok over high heat and pour in peanut oil. After 30 seconds add peas, carrot, corn, mushrooms, ginger and garlic. Toss for 2-3 minutes or until cooked. Follow with spring onion, rice, tofu, remaining tamari and sesame oil, and toss for a further 1 minute.
Remove from heat and transfer into serving dish. Garnish with chilli and coriander and serve immediately.