Chilli Tofu with Rice
Stir-frying is one of my favourite ways to cook as it is quick and easy. Especially when cooking tofu, leaves it golden and adds such a nice crunch to it.Absolutely Yummy!
Ingredients
Method
- Brown rice into a pot, cover and more with water, bring to boil, lower heat and let cook for 30-35 min.Drain the tofu. Wrap the block in a double layer of paper towels and pat dry, pressing down on the tofu lightly to squeeze out excess moisture. Cut the tofu into cubes.Put the coconut/rapeseed/olive oil into a pan and place on a medium heat. When it’s hot, add the tofu, drizzle with soy sauce and stir-fry for around 8-10 minutes, until the tofu is nicely coloured on all sides and the moisture has cooked off.Add the garlic, two-thirds of the spring onions, ginger, chilli paste and drizzle again with soy sauce. Cook for 1-2 minutes.Add the spinach, stirring as you go so that it wilts. Stir in the sesame seeds and then stir in the sesame oil. Remove from the heat.Brown rice into a deep plate, then add everything on top and sprinkle the rest of the spring onions on top along with the chilli flakes if you want. Enjoy!NOTES: The tofu and the rest takes about 15 min to cook. So start when the brown rice have about 10 min left so its all ready at the same time.
