This recipe is so
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, you don’t even need to boil your rice, instead you use a pouch of microwave rice!
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- Yields:
-
2
serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 10 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 409
Ingredients
- 2
small glugs oil, vegetable, olive or sunflower are best
- 300 g
pack silken tofu, drained
- 1 tsp.
turmeric
- 1/2
red chilli, deseeded and finely chopped, see intro
- 2
garlic cloves, peeled and crushed
- 250 g
pouch microwave basmati rice
- 1
standard mugful frozen peas
- 1
cutlery spoonful soy sauce
To serve, optional
Directions
-
- Step 1
Heat a small glug oil in a large, deep frying pan or wok over medium-high heat for 1min. Add the tofu, turmeric and some seasoning. Fry, stirring to break up the tofu, for 2-3min, or until it’s starting to feel firmer. Tip into a bowl.
- Step 2Return the pan to the heat and add the second small glug of oil. Stir in the chilli and garlic and cook for 2min, until fragrant. Stir through the rice and the peas, breaking up any lumps of rice, and cook for 2min, until piping hot. Tip the tofu back into the pan and add the soy sauce. Stir to combine.
- Step 3Divide between 2 plates, sprinkle over the sesame seeds, if using, and serve with a spoonful of kimchi, if you like.
- Step 1
Per serving:
- Calories: 409
- Protein: 20g
- Total fat: 14g
- Saturates: 3g
- Carbs: 49g
- Total sugars: 4g
- Fibre: 4g
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