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Dinner in 15: Veggie Fried Rice with Maple & Sesame 🌟
For those evenings when you’re too tired to cook but still want something super satisfying and feel-good, this rice bowl recipe is your answer!
The tofu crisps up in a maple-sesame marinade, and is then tossed with fluffy rice and a crunchy mix of veggies. It’s high in plant protein, full of sweet-savoury flavour, and on the table in only 15 minutes 💚
Here’s what you’ll need 💕
- 150 g basmati rice
- 1 tablespoon olive oil
- 1 pack tenderstem broccoli, stems finely sliced & florets cut small
- 2 carrots, peeled & grated
- 2 cloves garlic, minced
- 1 ginger (about 30g), peeled & grated
- 1 tablespoon tamari
- 100 g frozen edamame beans, defrosted
- 2 limes
- 1 zested & juiced
- 1 red chilli, finely sliced
- pinch of sesame seeds (to garnish)
- 2 spring onions, finely sliced (to garnish)
- pinch of sea salt & black pepper
For the Sticky Tofu
- 1 block firm tofu (about 280g)
- 2 tablespoons cornflour
- 2 tablespoons sesame oil
- 2 tablespoons tamari
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon sesame seeds
How to make it 💕
1. Cook the rice according to packet instructions, until it’s soft with a little bite. Drain.
2. Meanwhile, press the tofu gently with kitchen paper to remove any excess moisture. Cut the tofu into small bite-sized cubes and toss in the cornflour until coated.
3. Place a frying pan over high heat. Add the sesame oil and once hot, add the tofu and fry for 4–5 minutes until golden and crisp. Meanwhile, whisk together the tamari, maple syrup, vinegar and sesame seeds. Pour this into the pan with the tofu over very high heat and simmer until the tofu is coated and sticky.
4. Remove the tofu from the pan and heat 1 tablespoon of olive oil over medium–high heat. Tip in the broccoli stalks and florets, grated carrot, garlic and ginger; fry for 3–4 minutes until softened slightly. Add the cooked rice, tamari, edamame, lime zest and juice; fry for 2 minutes until the rice is warm and everything is coated. Season to taste.
5. Divide the rice between bowls, top with the sticky tofu and sprinkle over the chilli, sesame seeds and spring onion.
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