Firecracker tofu fried rice
Crispy roasted tofu is tossed with fragrant fried rice, sweet peas, crunchy carrots, and a bold chili crisp sauce. With zesty lime, fresh ginger, and spicy chilies, this vibrant dish is packed with deep umami flavor. Serve it hot straight from the pan for a quick and satisfying weeknight dinner.
Ingredients
- Soy sauce (tamari)60 ml
- Chili crisp30 ml
- Lime juice15 ml
- Vegetable oil30 ml
Instructions
7 steps- 1
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
- 2
Put the tofu and 2 tablespoons tamari in a bowl. Mix until the tofu is coated, then spread out evenly on the baking tray. Roast for 20-25 minutes, turning halfway, until golden and crisp. Set aside.
- 3
Mix the remaining tamari, chilli crisp, sugar and lime juice together in a small bowl and set aside.
- 4
When the tofu is almost cooked, heat the oil in a frying pan or wok over a medium-high heat.
- 5
Fry the carrots for 3-5 minutes, or until beginning to soften. Add the peas and cook for 1-2 minutes, or until just cooked through. Add the spring onion whites, garlic and ginger and fry for 1 minute until fragrant.
- 6
Add the cooked tofu and stir through. Add the rice and the chilli crisp mixture and stir-fry for 2-4 minutes, or until the rice is heated through and everything is thoroughly mixed.
- 7
Garnish with the spring onion greens and chilli. Serve immediately.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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