RECIPE: TOFU STIR FRY RICE

The other day I went to Wagamama’s and was very inspired by their Yasai Cha Han rice dish – unfortunately it has egg in (although it might be vegan without the egg, will check). Anyway I was suddenly craving a really lovely big bowl of sticky rice with lots of veg and soy sauce – so that’s what I made! This is great for one of those evenings when you just want to make something quick but filling, before snuggling into the sofa with your bowl of nosh and watching TV.

INGREDIENTS:

  • Screen Shot 2016-02-13 at 19.56.041 cup rice
  • 2 cups boiling water
  • 2 tbsp olive oil
  • 1 onion (roughly chopped)
  • 2 garlic gloves (crushed)
  • 1 courgette (sliced into discs)
  • generous handful of sugar snaps
  • generous handful of kale
  • 1 cup sweetcorn (I used cooked peas because I didn’t have any sweetcorn but I think sweetcorn would  be better)
  • 200g pack of cauldron tofu pieces (or tofu pieces you have prepared and marinated yourself)
  • generous drizzle of soy sauce

n.b. You can add and take out vegetables as your prefer. I find the sugar snaps and sweetcorn are particularly good through.

METHOD:

  1. Cook the rice in the boiling water in a pan until tender – see my recipe for perfect rice here.
  2. Meanwhile steam the courgette and sugar snaps for 5 minutes, then add the kale and steam for another 5 minutes. Drain when cooked.
  3. Whilst the rice and vegetables are cooking, heat the oil in a large frying pan or wok on a high heat for one minute. Add the onion and cook for 5 minutes on a medium heat and then add the garlic and cook for another minute, stirring.
  4. Add the tofu and cook for a further 3 minutes.
  5. Finally add the rice, vegetables and sweetcorn and soy sauce to the pan and mix thoroughly. Serve immediately and enjoy!

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Lots of love,

Sunny Kitty

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3 Comments Add yours

  1. April says:

    Definitely ask next time you’re at Wagamama’s. They’ve been fantastic every time we’ve been since becoming vegan, and they just go get their allergy list when we say we’re vegan, which has a section telling them how to make certain dishes vegan. They’re so good about veganism that they were the first people to tell me orange juice could be non-vegan! We’ve had yasai cha han a few times – definitely vegan without the egg. However, my favourite is yasai pad thai without egg and with brown rice instead of noodles (they do have some vegan noodles, but I love their brown rice) – it’s delicious. Your version looks awesome btw – will have to try it! xx

    Liked by 1 person

    1. Sunny Kitty says:

      Oh excellent – I must go and try it and the pad thai too! I thought they would probably be quite good with vegans – it’s always nice when places make a proper effort! Thanks – do try it, it’s so tasty and quick! 🙂

      Liked by 1 person

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