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FRIED VEG WITH RICE & TOFU

Course Main Course
Cuisine Chinese
Yield 1 serving
Calories 244 kcal

INGREDIENTS

  • 25 g raw rice, cooked ahead and refrigerated (70g cooked weight)
  • 3/4 teaspoon groundnut oil, divided
  • 50 g slice of tofu
  • 50 g small broccoli florets
  • 50 g white mushrooms, thinly sliced
  • 50 g baby corn, thinly sliced
  • 50 g courgette, cut into matchsticks
  • 25 g celery, thinly sliced
  • 25 g peeled & finely diced carrots
  • 1 teaspoon grated fresh gingerroot
  • 1 small spring onion
  • 1 Tablespoon minced fresh cilantro (coriander)

SAUCE

  • 1/2 Tablespoon water
  • 1 teaspoon vegetarian stir-fry sauce (a.k.a. vegetarian oyster sauce)
  • 1 teaspoon soy sauce
  • 1/8 teaspoon sesame oil
  • 1/16 teaspoon sugar

INSTRUCTIONS

  1. Brush tofu with 1/4 teaspoon groundnut oil. Heat a heavy cast-iron skillet and saute tofu on both sides until lightly browned. Cut into crosswise strips.
  2. Stir together sauce ingredients and set aside.
  3. Blanch broccoli florets for 1 minute, drain and rinse with cold water and set aside.
  4. Heat a cast iron wok on medium heat. When hot, add the remaining 1/2 teaspoon groundnut oil and a pinch of salt. Add ginger and cook for 30 seconds. Add mushrooms, cook for one minute. Add broccoli, baby corn, courgette (zucchini), celery and carrots and stir-fry for one minute. Add rice and stir-fry for five minutes, until hot.
  5. Pour sauce ingredients over and mix well. Off the heat.
  6. Add spring onion and coriander (cilantro) and mix.
  7. Serve immediately.