Ingredients
The following ingredients have 4 Servings
- 250 g Quick Cook Rice & Quinoa (I used Clearspring or a mixture of long grain brown rice & red quinoa)
- 2 Medium Onions (finely sliced)
- 2 tbsp Rapeseed oil + extra
- 2 tbsp Soya Sauce (I used Clearspring Tamari)
- 1 Small courgette (grated or make matchsticks with a mandolin)
- 1 Carrot (grated)
- 1 Red pepper (finely chopped)
- 1 300 g Block of Tofu (I used Clearspring firm & silken which is actually soft)
- Salt flakes & freshly ground pepper
Instruction
- Slice the tofu into 8 pieces (or more if wished).
- Put on a plate lined with folded kitchen paper and pat dry the tofu with lots more kitchen paper.
- Once dry, put in a large dish and scatter with salt flakes then gently pour in enough boiling water to cover and leave for a minute. (This will firm up the tofu slightly and extract more moisture).
- Drain the tofu, pat dry again with more kitchen paper and set aside.
- Boil the rice and quinoa according to instructions and then drain.
- Meanwhile fry the onions in 2 tbsp oil until golden.
- Add the rice to the pan along with the freshly ground pepper and soya sauce, leave to one side.
- In a large frying pan or wok add enough oil to coat the bottom and then fry the tofu on both sides until golden (it may break as it’s very fragile).
- Put the fried tofu onto kitchen paper to drain.
- Add the courgette, carrot and red pepper to the rice mixture and mix thoroughly.
- Place into 4 bowls and top with the fried tofu.
- Serve with an extra splash of soya sauce if wished.
