Special Fried Rice

• Serves 1-2
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Equipment

• Tofu press or 2 clean tea towels and a weight such as a heavy book
• Saucepan
• Wok or large frying pan

Ingredients

• 80g firm tofu
• 3 garlic cloves
• 2 spring onions
• 1 small carrot
• 1 small red pepper
• 1½ tbsp vegetable oil
• 1 tbsp toasted sesame oil
• 50g garden peas
• 50g sweetcorn
• 1 tsp ground turmeric
• 1 tsp curry powder
• ½ tsp black pepper
• 1 tbsp brown sugar
• 1 tbsp dairy-free butter
• 1 x portion Perfectly Boiled Rice (see page 207) or 1 x packet pre-cooked basmati rice
• 3 tbsp soy sauce
• handful fresh coriander, to serve
• salt

Method

1. Drain the tofu: press it in a tofu press, or sandwich it between two clean tea towels on a plate with a heavy weight on top. Leave it for at least 30 minutes so the liquid drains out and the tofu firms up.
2. While it drains, prep the veg. Finely chop the garlic. Trim the roots off the spring onions, then roughly chop the green parts and finely chop the white stems.
3. Peel the carrot and cut it into 5mm cubes. Halve the red pepper, remove the stem and seeds, and slice it into 5mm cubes.
4. Heat the wok or large frying pan on a high heat and add both oils.
5. Add the carrot, red pepper, garlic and the white spring onion stems. Scatter in some of the green parts too, but keep a little back for later. Stir-fry for 1 minute.
6. Crumble the tofu into rough pieces and add it to the pan along with the peas, sweetcorn, turmeric, curry powder, black pepper and brown sugar.
7. Keep stir-frying for another 6-8 minutes, until the vegetables are cooked through.
8. Stir in the dairy-free butter, rice and soy sauce, mixing everything together well.
9. Taste and add salt if needed.
10. Top with coriander leaves and the remaining chopped spring onions, then serve straight away.

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