Tofu Fried Rice with Savoy Cabbage

Brought to you by:

Meera Sodha

4 serving

Prep time: 55 mins

Cook time:

Serves: 4

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.

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Ingredients Method

Ingredients

300g jasmine rice (or 600g cooked rice)
500ml vegetable stock (vegan if needed)
3 tbsp rapeseed oil
1 large onion, peeled and finely sliced
3 garlic cloves, peeled and crushed
400g savoy cabbage, cored and shredded
1 tsp chinese five spice
½ tsp salt
1 tbsp toasted sesame oil
2 tbsp light soy sauce
350g silken tofu, drained
2 tbsp sriracha, to serve

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.