Have you ever tried fried rice with tofu? Try it out, it’s absolutely mouthwatering! Tofu is a great protein, and along with the vegetables and rice, this makes a full meal!

Serves 6 to 8

Ingredients

4 cups white rice or brown rice- steamed cool

1 leek – chopped

1 carrot – finely chopped

1 zucchini – finely chopped

2 cups napa cabbage – finely chopped

1/2 cup green onion – finely chopped

6 tbsp peanut oil

250g firm tofu cut into 1/2 inch pieces

1/4 cup vegetable stock

1/2 cup water chestnut

2 tbsp spring onion – cut

1 tsp dry sherry

2 tbsp soy sauce

1 tbsp balsamic vinegar

Method

Place the rice in the bowl. Wet your finger and rub the rice between them until the rice are separated.

Take a fry pan and put it over medium heat. Warm 1 tablespoon oil, swirling to coat the bottom and side of the pan. When the oil is hot, add tofu and stir 20 to 30 seconds until the tofu begins to brown (about 4-5 minutes). Add the vinegar and stir for 30 seconds. Put the tofu into a separate bowl.

Add another 1 tablespoon of oil to the pan over medium high heat, again swirling to coat the pan. When hot, add the leeks and stir and toss until softened (about 2-3 minutes). Add another 1 tbsp of oil to the pan at high heat and coat the pan. When the oil is hot, add carrots and stir 20-30 seconds. Add zucchini and stir for 10 seconds. Then, add the cabbage and stir for about 20 -30 seconds. Mix everything for about 4-5 minutes. Add dry sherry and stir for a minute.

Add the remaining oil to the pan on medium high, again coating the pan. When the oil is hot, add the rice and toss every 20-30 seconds until light brown (about 4 -5 minutes). Then add stock, soy sauce, water chestnut, and green onion and stir to combine. Add the tofu and vegetables and mix for another minute. Taste to add seasoning. Serve hot!

Note: If you’d like egg, you can add some however you’d like.