Crown this plant-based rice with golden scrambled tofu, crumbled with your fingers and fried in turmeric and soy sauce. Toss the ginger and garlic-infused rice with chilli for a fast and tofu-rious feast!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.4 g||6.4 g|
|Protein||5.8 g||26.3 g|
|Salt||0.56 g||2.54 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat
Heat a separate, large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly dice
Once hot, drain the tofu and crumble it with your fingers directly into the pan over a high heat
Tip: Use the smallest pan of the two for the tofu
Add the ground turmeric to the tofu and cook for 3-4 min, stirring frequently, or until starting to crisp
Meanwhile, add the diced red pepper to the other pan with the ginger & garlic paste and cook for 30 secs or until fragrant
Once fragrant, add the steamed white basmati rice to the pan with the diced pepper, then add the Chinese rice wine, half the soy sauce (save the rest for later!) and the baby leaf spinach
Cook for 3-4 min or until the spinach has wilted and the rice has warmed through – this is your fried rice
While the spinach is wilting and the rice is warming through, trim, then slice the spring onions roughly
Slice the red chilli[es] finely into rounds
Tip: Deseed the chilli if you can't handle the heat!
Once the tofu is crisp, add the remaining soy sauce and agave nectar and cook for 1 min further or until the soy sauce has been absorbed – this is your scrambled tofu
Mix half of the scrambled tofu through the fried rice with half of the sliced spring onion and red chilli (can't handle the heat? Go easy!)
Serve the remaining scrambled tofu over the fried rice and garnish with the remaining spring onion and remaining chilli