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Scrambled Tofu Fried Rice

Scrambled Tofu Fried Rice

  • cauldron-prep-icon

    Prep

    10 minutes

  • cauldron-cook-icon

    Cook

    5 minutes

  • cauldron-serves-icon

    Serves

    4

  • cauldron-cuisine-icon

    Cuisine

    Chinese

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.

  • Prep

    10 minutes

    cauldron-prep-icon
  • Cook

    5 minutes

    cauldron-cook-icon
  • Serves

    Serves 4

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Ingredients

Ingredients
Method

Ingredients

  • 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)

Method

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.