Chinese food is one of my favourite comfort foods. The sauces are sticky and sweet, the rice is rich and oily, what’s not to like? Well it’s not exactly healthy is it. Not the way the local takeaway makes it anyway.
I love egg fried rice. As I’ve said before, I’m not vegan but I don’t have eggs very often so when I came to experiment with fried rice there were no eggs in the house. But silken tofu makes an excellent vegan substitute.
Here’s how I did it:
1 mug Cooked Brown Rice
1 tbsp Sesame Oil
1 tbsp Tamari (GF)
2-3 large Bok Choy leaves with stalks
1 Corn on the cob or 1/3 cup niblets
1-2 cloves Garlic, Crushed
Large handful Cashews
1/4 block Silken Tofu
Heat oil and add garlic and bok choy stalks, sliced up. Slice the corn from the cob and add. Stir fry for a couple of minutes. Add the rice (cooled), sliced leaves and cashews. Push everything to one side and put tofu in the gap, crumbled. Sprinkle tamari and cayenne over tofu and mash up. When it is a uniform colour, mix in with everything else. Heat through for a minute or so. Serve sprinkled sesame seeds.
This lasted a couple of days in the fridge and was nice cold but nicer freshly cooked. Try mixing it up with different veggies etc.