Tofu Fried Rice with Savoy Cabbage
By Meera Sodha
Published on 18 April 2022
This tofu fried rice dish by Meera Sodha is super comforting and really packs a punch in terms of flavour. And it tastes even better for lunch the next day. Looking for more tofu recipes? Look no further.Time and servings
55 minsTotal time
4Servings
55 minsPrep time
Ingredients
- 2 tbsp of sriracha, to serve
- 300 g of jasmine rice (or 600g cooked rice)
- 500 ml of vegetable stock (vegan if needed)
- 3 tbsp of rapeseed oil
- 1 large onion, peeled and finely sliced
- 3 garlic cloves, peeled and crushed
- 400 g of savoy cabbage, cored and shredded
- 1 tsp of chinese five spice
- 0.5 tsp of salt
- 1 tbsp of toasted sesame oil
- 2 tbsp of light soy sauce
- 350 g of silken tofu, drained
Method
Step 1
If you are cooking the rice, place it in a sieve and rinse under a cold tap until the water runs clear. Tip the rice into a lidded saucepan, add 500ml hot stock and bring to the boil. Place the lid on, turn the heat down to a whisper and cook for 15 mins, then take off the heat and leave to steam with the lid on for a further 5 to 10 mins. Remove the lid, fluff up with a fork and allow to cool.Step 2
Heat the rapeseed oil over a medium heat in a frying pan. When hot, add the onion and fry for around 8 mins until softened and browning, then add the garlic. Cook for a couple of mins, then add the shredded cabbage. Fry over a low heat, stirring every now and then for around 5 mins until wilted, then stir in the five spice, salt, sesame oil and soy sauce.Step 3
Crumble in the tofu through clean fingers into the pan. Fry for a couple of minutes until all the ingredients are well mixed then finally, mix in the rice (I like using a spaghetti spoon so as not to break up the rice). Cook until the rice is hot and all the ingredients are well acquainted.Step 4
Serve heaped onto plates with sriracha drizzled all over.