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Chilli-Fried Tofu with Egg-Fried Rice

Crispy tofu and cashews tossed in a fiery ginger-chilli sauce, served over quick sesame egg-fried rice with fresh herbs.

VegetarianAsianSpicyRiceTofu
Estimated Nutrition
Calories
647.1
kcal / serving
2588.4 kcal total
Carbs
76.5g
per serving
305.8 g total
Fat
28.1g
per serving
112.4 g total
Protein
22.1g
per serving
88.2 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Caster Sugar
CondimentsSauces
150
ml
Rice Wine Vinegar
4
tbsp
Soy Sauce
Dairy
2
piece
Egg
Free-range, lightly beaten
GrainsCereals
4
tbsp
Rice Flour
200
g
Basmati Rice
Cooked and drained
LegumesPulses
500
g
Tofu
Firm, drained, patted dry and cut into 1.5cm cubes
NutsSeeds
2
tbsp
Sichuan Peppercorns
Crushed
75
g
Cashew Nut
2
tsp
Chili Flakes
Dried
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
3
tbsp
Coriander
Fresh leaves, chopped
OilsFats
30
ml
Vegetable Oil
Plus extra for shallow frying
2
tbsp
Groundnut Oil
2
tsp
Sesame Oil
Vegetables
2
piece
Red Chilli
Finely diced
10
cm
Ginger
Fresh root, peeled and finely grated
2
piece
Carrot
Peeled and julienned
4
piece
Spring Onion
Finely sliced

Method

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