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Five spice tofu & cabbage with ginger fried rice
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1 tbsp sunflower oil
280g pack The Tofoo Co Naked Tofu
½ tsp Chinese five spice
1 large shallot, halved and finely chopped
1 large clove garlic, finely chopped
20g ginger, peeled and cut into matchsticks
200g Savoy cabbage, shredded
250g pack microwaveable wholegrain rice
1 tsp toasted sesame oil
1 tsp reduced salt soy sauce
2 salad onions, finely sliced
Chilli oil, to serve (optional)
1. Heat the oil in a large nonstick frying pan over a medium heat. Cut the tofu into 6 slices (about 4x5cm) and pat dry on a clean cloth. Season on each side and sprinkle with the five spice, rubbing it all over the tofu. Fry for 3-4 minutes on each side, or until golden, then remove and set aside on a plate.
2. Keep the pan over the heat and add the shallot, garlic and ginger. Stir fry for 1-2 minutes, or until everything starts to turn golden. Add the cabbage and stir fry for another 2 minutes, then tip in the rice, sesame oil and soy sauce.
3. Fry for a final 2 minutes until everything is piping hot. Stir through the salad onions, then divide between plates. Top with the tofu and serve immediately, drizzling over a little chilli oil, if liked.
Cook’s tip Use tamari instead of soy sauce to make this recipe gluten free. Tamari brings all the distinctive taste and depth of flavour of soy sauce to broths, marinades and stir fries and can be swapped in equal quantities.
Typical values per serving:
Vegetarian/1 of your 5 a day/vegan/low in saturated fat