Use tofu instead of eggs for this mid-week meal favourite. Scrambling the tofu with Chinese ingredients brings a tasty, protein packed dinner to your table in just 15 minutes.
1 block Cauldron Organic Original Tofu, drained and pressed for 20 minutes, mashed with a fork or potato masher
2 tbsp sunflower oil
3 spring onions, finely chopped
1 inch of ginger, grated
1 red chilli, finely chopped
4 cloves of garlic, crushed
3 tbsp tamari
2 tsp onion powder
500g brown basmati rice, cooked and cooled
3 tbsp sesame oil
1 tbsp Chinese rice wine
60g frozen peas
15g fresh coriander, de-stalked and chopped
1 tsp red chilli flakes (optional)
1 tbsp toasted sesame seeds (optional)
Pour the oil into a wok and place on a high heat. Add the spring onions, ginger and chilli and stir-fry for 1 minute.
Add the tofu, garlic and 1 tbsp of tamari, stir fry for a further minute before adding in the rest of the ingredients. Keep stirring for 3 minutes, then remove from the heat. Stir through the coriander.
To serve, garnish with chilli flakes and toasted sesame seeds.