Red rice stir-fry with spicy tofu + an announcement

• Produce

  • 3 Baby courgettes
  • 1 Chilli, hot red
  • 3 Garlic clove
  • 1 large handful Green beans
  • 1 Lime
  • 1 Of cabbage, wedge
  • 3 Spring onions

• Refrigerated

  • 200 g Tofu, firm or extra firm

• Condiments

  • 2 tbsp Lime juice
  • 2 tbsp Maple syrup
  • 1 Tamari or soy sauce
  • 2 tbsp Tamari or soy sauce

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 Red pepper
  • 1 Sesame seeds

• Oils & Vinegars

  • 4 tsp Neutral tasting oil
  • 2 tbsp Peanut oil

• Other

  • sambal oelek (Indonesian chilli paste, to taste
  • 3-4 tsp sambal oelek (chilli paste, adjust to taste

Found on lazycatkitchen.com

Description

Directions

• Rinse rice well and put it on to boil. I used Thai red rice and even though it does say on the packet to cook it in 1:2 or 1:3 rice to water ratio, I only use 1:1.25 ratio, as I like my rice grains separate and not overcooked, and it works a treat. I put it in a pot with a see through lid. I let the water come to boil and then turn the heat right down (setting 2 out of 6). I check that all of the water has been absorbed by tilting the pot slightly and seeing if any water is seeping out. Once the water has been fully absorbed, I switch the heat off but KEEP THE LID ON. I set the rice aside and cook it in its own steam. It works a charm. This is how my gran taught me to cook white rice when I was little and it works great on red rice too.Mix all the marinade ingredients together and adjust the spiciness to your taste. Cut the tofu into your favourite shapes and place in a bowl with the marinade, turning tofu over from time to time.Pre-heat the oven to 175° C / 345° F and line a baking tray with a piece of baking paper.Place the tofu on the baking tray and bake for about 25-30 minutes, turning once half way through. Once baked, brush with the remaining marinade to infuse it with more flavour.Heat up a wok or a large frying pan. Pour 1 tbsp of oil and heat it up until it is almost smoking. Add spring onions, garlic and chilli.Stir-fry until spring onion softens. Transfer to a separate plate, leaving as much oil on the wok as you can.Heat up another tablespoon of oil and stir fry your veggies in the following order (leaving a minute or two between each addition): beans, courgettes, cabbage and red pepper.Once your veggies are almost cooked but still quite crunchy, return spring onions, garlic and chilli back to the pan and add cooked rice.Stir-fry on low-medium heat until rice is warm, season with tamari (soy sauce), chilli paste and lime juice to taste.Divide between two plates, top with baked tofu. Serve with lime wedges.