Ginger Fried Rice with Miso Tofu.
October 5th, 2012
This is a very quick meal when you have some left over brown rice and is great for using random vegies from the fridge.
Makes two serves.
Ingredients.
Miso Tofu
- 150 grams of tofu cut short, thin strips
- 1 teaspoon miso paste
- 1 teaspoon chilli sauce
- 1 teaspoon soy sauce
Fried Rice
- 1 1/2 cups cooked brown rice (about half a cup uncooked)
- Chopped mixed vegetables, I used a carrot, a baby bok choy and a handful each of snow peas, green beans and broccoli
- 1 tablespoon fresh grated ginger (or more)
- 2 spring onions (shallots) finely chopped
- 2 teaspoons soy sauce
- 3 tablespoons pepita seeds
Method.
Mix together the miso, chilli and soy. In a hot wok cook the tofu in a little oil until it is lightly browned, then add the miso mixture and cook for another 30 seconds and then remove the tofu from the pan.
Add a little more oil to the wok and quickly saute the ginger and spring onion. Add the rice and mix through the ginger and onion. Push the rice to one side of the wok and add the hard vegetables (beans, broccoli and carrot), stir fry for two minutes and then add the remaining vegetables, tofu and pepitas. Season with soy sauce and serve.