Vegan Fried Rice with Tofu Scramble

Ingredients

For 4 portions

• 🍚 800g white rice (cooked)
• 🧈 250g firm tofu
• 🧂 2g black salt (kala namak)
• 🪴 1g turmeric
• 🏺 45ml vegetable oil
• 🧄 9g garlic
• 🪴 10g ginger
• 🧅 60g spring onions
• 🥕 100g carrots
• 🪴 150g frozen peas
• 🌽 100g sweetcorn
• 🥣 40ml soy sauce
• 🏺 10ml sesame oil
• 🌿 1g black pepper

Method

1. Use cold cooked rice, ideally from the day before: freshly cooked rice turns mushy. 800 g cooked is about 300 g dry.
2. Crumble the tofu into small pieces. Heat 15 ml of the oil in a wok and fry the tofu for 5 minutes, until lightly golden. Stir in the black salt and turmeric, then tip out.
3. Heat the rest of the oil in the wok over a high heat. Stir-fry the chopped garlic, ginger and the white parts of the spring onions for 30 seconds.
4. Add the diced carrot and stir-fry for 2 minutes, then the peas and sweetcorn for 1 minute.
5. Add the rice, breaking up any clumps, and stir-fry for 4 to 5 minutes, until hot and starting to crisp.
6. Add the soy sauce, sesame oil, pepper and tofu and toss for 1 minute.
7. Scatter with the green parts of the spring onions and serve.