Name: Sticky tofu fried rice recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 42.00 gm light soy sauce; 57.20 gm honey; 20.00 ml Chinese rice wine; 1 tsp sambal oelek; 9.20 gm rice bran oil; 20.00 ml shredded fresh ginger; 2 garlic cloves, finely chopped; 375g pkt firm tofu, cut into 1 cm pieces; 2 zucchini, trimmed, halved lengthways, sliced; 250g pkt microwave brown rice and quinoa; 200g frozen edamame, blanched, podded; 500.00 ml fresh basil leaves

Sticky tofu fried rice recipe

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Whip up a tasty, healthy vegetarian fried rice for a quick weeknight dinner.

Ingredients:

42.00 gm light soy sauce
57.20 gm honey
20.00 ml Chinese rice wine
1 tsp sambal oelek
9.20 gm rice bran oil
20.00 ml shredded fresh ginger
2 garlic cloves, finely chopped
375g pkt firm tofu, cut into 1 cm pieces
2 zucchini, trimmed, halved lengthways, sliced
250g pkt microwave brown rice and quinoa
200g frozen edamame, blanched, podded
500.00 ml fresh basil leaves

Instructions:

In a small jug, mix together soy sauce, honey, rice wine, and sambal oelek with 2 tablespoons of water. Set aside for later use.
In a wok over high heat, heat oil, then add ginger and garlic. Stir-fry until aromatic, about 30 seconds. Add tofu and gently stir-fry for 2 minutes until lightly browned, being careful not to break it up.
Stir in half of the sauce and cook until reduced and sticky, about 5 minutes. Quickly stir-fry the zucchini until lightly golden, about 1 minute. Add the rice and remaining sauce, stirring well to coat.
Toss in the edamame and stir-fry until warmed, then season with salt and white pepper. Finish by mixing in fresh basil leaves and topping with onion.

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