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Tofu and king prawn fried rice
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2 tsp sunflower oil
½ x 280g pack firm tofu, cut into 12 thick, square slices
75g raw shelled king prawns
1 tsp toasted sesame oil
4cm piece fresh root ginger, peeled and shredded
1 carrot, cut into long matchsticks
100g Tenderstem broccoli, thinly sliced
2 salad onions, thinly sliced
250g pack cooked wholegrain rice, heated according to pack instructions
1 tbsp Cooks’ Ingredients gochujang paste
1 tsp nigella seeds
1. Heat 1 tsp of the oil in a large, non-stick frying pan over a high heat and cook the tofu for 2-3 minutes on each side until golden, then add the prawns and cook for 2 minutes until pink and cooked through. Transfer to a plate, then return the pan to the heat.
2. Add the sesame oil and stir-fry the ginger, carrot, broccoli, beansprouts and the white part of the salad onions over a high heat for 2 minutes. Add the warm rice and gochujang paste and cook for 2 minutes until piping hot. Stir in the cooked tofu and prawns and divide between 2 bowls.
3. Wipe out the pan and return to the heat. Add the remaining 1 tsp sunflower oil to the pan and fry the eggs to your liking. Place the eggs on top of the rice and sprinkle with the green part of the salad onions and nigella seeds to serve.
This recipe appeared in Waitrose & Partners Health, New Year 2020 issue
Typical values per serving:
This recipe was first published in January 2020.