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.