Ingredients
- 4 garlic cloves,
- 2 tbsp grapeseed oil
- 200g firm tofu - sliced into baton shapes
- 740g cooked brown jasmine rice - cold
- 1 red onion - sliced
- 100g broccoli - sliced
- 2 eggs beaten
- 2 tbsp fish sauce
- 1 tbsp manuka honey
- 1/4 cucumber - finely sliced
- 1 tomato - cut into wedges
- 1/2 lime
- Water
Details
servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Firstly, cook the rice. Rinse and drain the dry rice and then add to a saucepan with 1.6 ltr water. On a hob, allow the water to heat and cook on a medium high heat for about 20 minutes, until half the water has evaporated. Then, lower the heat and cook the rice for a further 15 minutes. Remove from the heat and allow to cool.
Next, prepare the tofu, red onion, broccoli, cucumber and tomato.
Step 2
Heat the oil in a wok and fry the onion and garlic for 30 seconds. Add the tofu and stir fry for 2 minutes or until golden. Then add the rice and stir fry for 2 minutes.
Next, add the onion and broccoli and stir-fry for 2 minutes. Make a hole in the centre of the rice mixture and pour in the beaten eggs. Lightly scramble for 30 seconds. Next add the fish sauce and honey and stir together.
Step 3
Remove the rice mixture from the heat and divide into bowls. Serve with slices of cucumber, tomato wedges and a wedge or two of lime and sprinkled with pepper.
There seems to be a lot of garlic in this dish but it's one of the main ingredients so don't feel you should scrimp on them
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