Name: Fried tofu and vegie rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup light soy sauce; 1/2 teaspoon chinese five spice powder; 300 gram tofu, cut into 1.5 cm cubes; 1 tablespoon vegetable oil; 1 medium brown onion, finely chopped; 3 cup shredded red cabbage; 1 medium red capsicum, finely chopped; 2 teaspoon grated fresh ginger; 1 fresh small red chilli, seeded, thinly sliced; 4 cup cold cooked long-grain white rice; 310 gram can corn kernels, rinsed; 1/4 cup chopped chives

Fried tofu and vegie rice

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

1/3 cup light soy sauce

1/2 teaspoon chinese five spice powder

300 gram tofu, cut into 1.5 cm cubes

1 tablespoon vegetable oil

1 medium brown onion, finely chopped

3 cup shredded red cabbage

1 medium red capsicum, finely chopped

2 teaspoon grated fresh ginger

1 fresh small red chilli, seeded, thinly sliced

4 cup cold cooked long-grain white rice

310 gram can corn kernels, rinsed

1/4 cup chopped chives

Method

1.Combine soy sauce and five spice powder in a medium bowl. Stir in tofu. Cover with plastic food wrap; stand for 10 minutes to marinate. Drain well; reserve marinade.

2.Heat 2 teaspoons oil in a large trying pan over moderate heat. Add tofu; cook and turn for 4 minutes or until golden. Transfer tofu to a heatproof plate.

3.Heat remaining oil in pan. Add onion; cook and stir for 5 minutes or until soft. Add cabbage, capsicum, ginger and chili; cook and stir for 3 minutes.

4.Stir rice into mixture, then stir in tofu, corn and reserved marinade. Cook for 1 minute or until heated. Spoon into bowls. Sprinkle with chives. Serve at once.

For best results, cook rice a day ahead; refrigerate.
Note

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