Ingredients
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For the Tofu Fingers
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Vegetable Oil
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3 tbsp Hoisin Sauce
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14 oz (400 g) extra-firm or firm Tofu
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1 tbsp Sesame Seeds
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For the Egg-Fried Rice
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2 tbsp Vegetable Oil
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1cm/½in piece fresh root Ginger
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2 Garlic
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1 bunch of Green Onion
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3½ oz/⅔ cup (100 g) Frozen Peas
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14 oz (400 g) (generous 1½ cups) cooked white or Brown Rice
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2 medium free-range Egg
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2 tbsp light Soy Sauce
Directions
This is a delicious way to use up leftover cooked rice. It also uses store-cupboard ingredients and staples from the fridge and freezer for a really simple, delicious meal.
Steps
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1
Done
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Preheat the grill (broiler) to high. Line a grill pan with foil and brush lightly with oil. |
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2
Done
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Cut the tofu into fingers and brush both sides with the hoisin sauce. Place them in the lined pan and sprinkle with half the sesame seeds. Cook under the grill for 5–6 minutes until browned. Turn the tofu fingers over and sprinkle with the remaining sesame seeds. Cook under the grill for a few more minutes until crisp and browned. |
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3
Done
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For the egg-fried rice, heat the oil in a non-stick wok or deep frying pan over a medium to high heat and stir-fry the ginger, garlic and spring onions for 2 minutes without browning. Add the peas and cook for 1 minute, then stir in the rice and keep stirring and tossing for 1–2 minutes until heated through and coated in oil. |
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4
Done
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Pour the beaten eggs into the middle of the wok and keep stirring until they start to set and scramble in to the rice. Add the soy sauce. |
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5
Done
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Divide the egg-fried rice between 4 serving bowls and serve topped with the hoisin tofu fingers. |
