Vegetarian and Vegan Recipe Guide - Fittleworth - Flipbook - Page 4
TOFU, CASHEW AND
EGG FRIED RICE
Ingredients
Serves: 2
Time to prep: 20min
Time to cook: 25min
120g wholegrain rice
1 garlic clove
1 thumb-size piece of ginger
2 spring onions
1 bell pepper
1 small head of broccoli
120g shitake mushrooms
1 pak choi
200g extra firm tofu
1 large egg*
1 red chilli
4 tbsps tamari*
1 lime
½ bunch Thai basil
50g cashew nuts
A drizzle of sesame oil
Salt / Pepper to season
Method
This is a fragrant and fresh
homemade egg fried rice that
can be enjoyed any day of the
week. The tofu and cashews
are a great source of protein
which can help with skin health.
The tofu is high in calcium that
helps maintain strong bones.
There's lots of fibre and vitamins
from the bell pepper, broccoli,
mushrooms, pak choi and
cashews - these are good for
your gut and overall health. You
might like to add extra fibre to
make your meal more filling by
using an extra pak choi.
*You can make this vegan by
skipping the egg and this step of
the recipe. Our chef says it tastes
just as good. You can swap the
tamari for soy sauce if you’d like
this dish to be a bit saltier.
4
1. Pre-heat the oven to 220 ˚C or 200˚C if fan-assisted.
2. Place the rice in a saucepan and cover with 1½ times his amount in
water, add a pinch of salt and bring to the boil. Place a lid over and
simmer until all the liquid is absorbed or until the rice is soft.
3. Mince the garlic and ginger, slice the spring onions, pepper, shitake,
chilli, and pak choi. Make little florets with the broccoli.
4. Cut the tofu into 2 cm cubes, then mix a drizzle of sesame oil with half
the ginger before coating it onto the tofu. Bake for 10 minutes or until
golden and crispy.
5. Dry roast the cashew in a frying pan for a few minutes, until golden,
they should smell slightly toasted when ready.
6. Place a little sesame oil in a frying pan/wok on a medium to high heat.
Place the garlic, the rest of the ginger, and mushrooms then cook for 2
minutes. Add the pepper, broccoli, pak choi, spring onion, and ½ red
chilli and cook for an extra 2 minutes or till hot but still slightly crunchy.
7. Add the rice and tofu to the vegetables, fry for a few minutes or until
the rice is warm.
8. In that same pan/wok, move the rice mix to one side, crack and lightly
scramble the egg so it’s slightly under-done, then rapidly mix the pan’s
contents all together. Add the tamari sauce and half the lime juice and
stir well, taste and season to your liking.
9. Serve and then sprinkle the cashew nuts, Thai basil and the left-over
spring onion and chilli. Dress with a lime wedge on the side.
