Tofu and Capsicum Fried Rice

Ingredients

• 200 gfirm tofu
• 2 pieceeggs
• 2 cupcooked day-old jasmine rice
• 1 piecered capsicum
• 1 piececarrot
• 3 piecespring onions
• 3 piecegarlic cloves
• 1 tspfresh ginger
• 2 tbsplow-sodium soy sauce
• 1 tspsesame oil
• 1 tsprice vinegar
• 1 tbspcornstarch
• 2 tbspcooking oil
• 0.25 tspblack pepper
• 0.25 tspsalt

Method

1. 1

   Press the tofu firmly between paper towels or a clean cloth for 5 minutes to remove excess moisture, then cut into 1.5 cm cubes and toss with cornstarch and a pinch of black pepper to coat evenly.

2. 2

   Dice the red capsicum into 1.5 cm pieces, peel and finely grate the ginger, mince the garlic, cut the carrot into thin matchsticks, and slice the spring onions, keeping the white and green parts separate.

3. 3

   In a small bowl, mix together the low-sodium soy sauce, rice vinegar, and sesame oil to make the glaze; set aside.

4. 4

   Heat 1 tablespoon of cooking oil in a large non-stick pan or wok over medium-high heat. Add the tofu cubes in a single layer and pan-fry for 4–5 minutes, turning occasionally, until golden and crispy on most sides. Remove and set aside.

5. 5

   Add the remaining tablespoon of oil to the same pan. Stir-fry the garlic, ginger, and white parts of the spring onions for 30 seconds until fragrant.

6. 6

   Add the carrot matchsticks and capsicum and stir-fry for 2 minutes until just tender but still with a slight crunch.

7. 7

   Push the vegetables to one side of the pan, crack in the eggs, and scramble them quickly over the heat until just set, then break them up and mix through the vegetables.

8. 8

   Add the day-old rice, breaking up any clumps with a spatula, and stir-fry everything together for 2 minutes until the rice is heated through and lightly toasted.

9. 9

   Return the crispy tofu to the pan, pour over the soy glaze, and toss everything together for 1 minute until evenly coated. Taste and adjust seasoning with a pinch of salt if needed.

10. 10

    Remove from heat, scatter the green spring onion tops over the top, and serve immediately straight from the pan.