Ching’s ultimate scrambled tofu fried rice

1. To prepare the tofu, put it on a board and use a fork to roughly mash it. Put it in a bowl and dust with turmeric and chilli flakes. Set aside.

2. Meanwhile, put the rice in a medium pan, cover with 300ml cold water and bring to the boil. Once boiling, turn the heat to low and cover with a tight-fitting lid for 15 minutes. Remove the lid and fluff the rice with a fork. Turn the rice onto a small tray to let any excess moisture evaporate. Just before frying, drizzle it with the toasted sesame oil and use your hands to gently coat the grains.

3. For the fried rice, heat a wok over a high heat until smoking, then add the rapeseed oil and swirl to coat the base. Add the garlic, ginger, chilli, and salad onions, then stir for a few seconds. Add the red pepper and edamame beans and toss, cooking for 1-2 minutes. Push the vegetables to one side of the wok, add the mashed tofu and stir fry for 10-20 seconds. Add the cooked jasmine rice and gently fold into the ingredients. Add the marinated tofu pieces (if using) and toss well to heat through.

4. Drizzle in the tamari or soy sauce, then season with the toasted sesame oil and ground white pepper. Scatter over the coriander stems. Transfer to a plate, scatter with coriander leaves and pine nuts (if using), then serve with a small spoonful of chilli oil on the side, if liked