Fried Rice with Tofu

Author Jess Ferrin

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Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

  • 1 block extra-firm tofu, pressed and cut into 2.5cm thick triangles
  • ½ cup corn flour
  • 500g cold, cooked jasmine rice
  • 1 green capsicum, chopped
  • 1 red capsicum, chopped
  • 1 white onion, chopped
  • 1 bunch green onions, cut into large pieces, plus more chopped for garnish
  • Sweet Chilli sauce, to taste
  • Sesame seeds, for garnish
  • Grapeseed oil

Directions

  1. Preheat your Blackstone griddle to medium-high heat.
  2. Coat the tofu evenly with the corn flour. Add enough grapeseed oil to shallow fry the tofu and cook for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the griddle and set aside.
  3. Add a little more grapeseed oil to the other side of the griddle. Cook the capsicum onion, and green onions for 2-3 minutes, stirring occasionally, until just tender. Move the vegetables to the side of the griddle.
  4. Add about 2 teaspoons of grapeseed oil to the griddle and spread out the prepared jasmine rice. Cook for 2-4 minutes, allowing it to become slightly crispy. Add the cooked vegetables and toss to combine. Stir in the sweet chilli sauce until everything is evenly coated, then transfer the fried rice to a serving bowl.
  5. Return the tofu to the griddle and drizzle with more sweet chilli sauce. Toss to coat and cook for 1-2 minutes, just until the sauce is warmed through and lightly caramelised. Avoid cooking the sauce too long, as the sugars can burn.
  6. Arrange the glazed tofu over the fried rice. Garnish with the chopped green onions and sesame seeds, then serve immediately.