Just Because It’s Friday and We’re Eating Oil Thanks to St. Thomas the Apostle

INGREDIENTS

SAUCE

REMAINING INGREDIENTS

Mix all the sauce ingredients together in a small bowl, set aside.
If using tofu, cube it and place it in a medium size bowl. Pour 2 tbsp of soy sauce (or tamari) over it. Mix well, allow it to marinate for 30 minutes or so, spooning the soy sauce over the exposed pieces now and then.
If you intend to fry (rather than bake) your tofu, you could give it a light dusting (a small sieve or teas strainer is good for that) of cornstarch / cornflour just before frying.
Heat up a large wok. Add 2 tsp of oil and allow it to get hot (almost smoking).
Heat up a small frying pan. Add 2 tsp of oil and allow it to get hot. Pan fry the tofu until lightly charred on all sides. Alternatively, bake it in a 200° C / 390° F oven for about 20 minutes.
Once the oil is hot, add the chopped kale or broccoli and stir-fry for 2 minutes.
After 2 minutes, push the veggies to the side of the wok and add another 2 tsp of oil. Allow it to heat up and follow it up with sugar snap peas, carrots, corn kernels and sliced spring onions. Stir-fry for another 2 minutes.
Now toss in the cold rice and stir-fry until reheated.
Stir in the sauce and baked or fried tofu cubes.
Divide between two bowls and dress with extra Sriracha if you enjoy things a bit more spicy.

*The difference between silken and cotton tofu is explained neatly here.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary

Tags: Vegan Fried Rice