Blackened Tofu with Fried Rice
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 3hrs 17mins
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- Serves
- 2
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- Calories
- 742
Crispy fried tofu that’s quick, nutritious and totally delicious, served with homemade fried rice. The secret to restaurant-style fried rice? Leftovers. Always use day-old cooked rice. Moisture is the enemy here.
recipe updated 11 Oct. 2021
Ingredients
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- Fresh chili
- 1
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- Ginger
- 50 g
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- Garlic clove
- 2
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- Spring onion
- 18 g
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- Baby corn
- 175 g
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- Chinese cabbage
- 150 g
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- Muscovado sugar
- 2 tablespoons
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- Soy sauce
- 3 tablespoons
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- Tofu
- 200 g
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- Vegetable oil
- 3 tablespoons
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- Long grain rice
- 275 g
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- Coriander
- 5 tablespoons
Tools
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Food processor
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Stove
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Paper towels
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Large glass bowl
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Frying pan
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Plate
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Food processor bowl
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Cutting board
Step preview
- Add fresh chili, ginger, garlic clove, muscovado sugar and soy sauce to a clean food processor bowl
- Blend until combined
- Add tofu to a clean cutting board
- Pat dry with paper towels
- Cut evenly
- Transfer tofu to large glass bowl
- Transfer marinade to tofu and cover
- Marinate in fridge - 1 hr 30 min
- Add vegetable oil to a clean frying pan
- Heat - high heat
- Transfer tofu to frying pan
- Sauté until browned - 5 min, high heat
- Transfer content of frying pan to plate
- Add vegetable oil, spring onion and baby corn to the frying pan
- Fry until lightly browned - 4 min, high heat
- Add chinese cabbage to the frying pan
- Fry - 2 min, high heat
- Add long grain rice to the frying pan
- Fry until heated through - 5 min
- Drizzle with soy sauce
- Stir tofu into frying pan
- Scatter coriander over the frying pan
- Heat in frying pan - 1 min
- Serve immediately