Quick

Very special fried rice

Name: Tofu and fried rice recipe
Yield: 4
Ingredients: 2 tbs peanut oil; 1 bunch broccolini, cut into thin stems; 200g Brussels sprouts, leaves separated; 3 spring onions, sliced on the diagonal; 6cm knob of ginger, peeled, thinly sliced; 2 × 250g packets microwave brown rice, heated, or 550g (3 cups) cooked brown rice, both refrigerated overnight; 2 tb soy sauce or tamari; 2 tsp sesame oil; 1 tbs sesame seeds, toasted (optional); 80ml ( cup) teriyaki marinade; 3 cm knob of ginger, peeled, finely grated; 3 tsp sriracha or your favourite chilli sauce; 80ml ( cup) honey; 400g firm tofu, cut into 2cm cubes

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https://healthimprovements.info/recipes/tofu-fried-rice-recipe/v33rsltb — Very special fried rice

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by Matt Preston

delicious. senior editor

Oct 01, 2019

“When you’re cooking rice for a meal, cook extra so you can use the leftover the next day for this tasty fried rice” - Matt Preston. This is an edited extract from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper.

2 tbs peanut oil
1 bunch broccolini, cut into thin stems
200g Brussels sprouts, leaves separated
3 spring onions, sliced on the diagonal
6cm knob of ginger, peeled, thinly sliced
2 × 250g packets microwave brown rice, heated, or 550g (3 cups) cooked brown rice, both refrigerated overnight
2 tb soy sauce or tamari
2 tsp sesame oil
1 tbs sesame seeds, toasted (optional)

Sticky teriyaki tofu

80ml ( cup) teriyaki marinade
3 cm knob of ginger, peeled, finely grated
3 tsp sriracha or your favourite chilli sauce
80ml ( cup) honey
400g firm tofu, cut into 2cm cubes

Method

1.

For tofu, combine marinade, ginger, sriracha and 60ml (¼ cup) honey in a bowl. Add tofu and toss to combine. Cover and marinate in the fridge for 15 minutes (or longer if time allows), tossing occasionally.
2.

Heat half the oil in a wok or large frying pan over high heat until just smoking. Using a slotted spoon or tongs, add half the tofu and cook, tossing gently, for 3-4 minutes until golden. Transfer to a bowl. Repeat with remaining tofu. Add any marinade left in the bowl and remaining honey to the wok and cook, stirring, for 1-2 minutes until the mixture boils and thickens. Pour mixture over tofu and toss to coat. Cover to keep warm.
3.

Wipe out wok or pan, add remaining oil and place over high heat. Add broccolini, stir-fry for 2-3 minutes until bright green and slightly charred around edges, then add Brussels sprout, spring onion and ginger and toss for 2 minutes until Brussels sprout starts to wilt. Add rice and half the soy sauce and toss for 2 minutes or until heated through and well combined.
4.

Transfer rice to a serving bowl or platter and drizzle with sesame oil and remaining soy sauce or tamari. Top with the tofu and sprinkle with the sesame seeds (if using).