Chilli Fried Tofu With Egg Fried Rice Recipes
CHILLI-FRIED TOFU WITH EGG-FRIED RICE
Spice up crispy tofu with a fiery chilli sauce. Serve alongside egg-fried rice for a quick vegetarian stir-fry that is packed full of flavour.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 19
Steps:
- Mix the tofu with two tablespoons of vegetable oil.
- To make the tofu, pour the vegetable oil into a deep heavy-based frying pan until it is 3cm/1in in depth. Heat over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Mix the flour and crushed peppercorns together in a bowl. Dredge the tofu in the flour, shake off any excess, then carefully lower the coated tofu into the hot oil and cook the tofu for 1-2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.)
- Fry the cashew nuts in the hot oil for 1 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- For the chilli sauce, heat the vinegar, sugar and soy sauce in a non-reactive frying pan until the mixture comes to the boil. Add the chillies, chilli flakes and ginger and cook for a further 2 minutes, or until the volume of the liquid had reduced.
- Add the fried tofu, fried cashew nuts and carrots to the pan, stir well and cook for 2 minutes, or until the carrots have softened.
- To make the egg-fried rice, beat together the eggs and sesame oil in a bowl and add to the wok. Allow to set a little and move around the pan to scramble. Remove from the pan, add a little more oil and stir-fry the rice for 3 minutes, or until the rice is completely warmed through. Season, to taste, with salt and freshly ground black pepper then stir through the egg, spring onions and coriander.
- To serve, spoon the egg-fried rice onto four serving plates and top with a spoonful of chilli-fried tofu.
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