TOFU FRIED RICE - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

450g firm tofu, made with Pink Lake Nigari
Cornflour for dusting
250g long grain rice
2 tablespoons vegetable oil
2 large eggs, beaten
3 spring onions, finely sliced
250g diced peas and carrots, frozen and defrosted is fine
1 clove garlic, crushed
1cm piece fresh ginger, grated
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil

METHOD

• Wrap the tofu in kitchen paper and leave to stand for at least 1 hour to firm up.
• Cut the tofu into 2cm pieces.
• Lay in a single layer onto kitchen paper.
• Cover with another sheet of paper and leave to stand for 15 minutes.
• In a small bowl combine the soy sauce and the sesame oil.
• Cook the rice in your usual way or according to packet instructions.
• Coat the tofu lightly in cornflour.
• Heat 2 tablespoons of oil in a frying pan, use a medium heat.
• Add the tofu and cook, turning occasionally till golden brown.
• Drain on kitchen paper.
• Add the egg to the pan, running out as thin as possible and cook over a medium heat until just set.
• Remove from pan. Roll tightly and thinly slice.
• Add a tablespoon of oil to the pan and add the spring onions, peas and carrot mix, garlic and ginger.
• Cook over a medium heat for about 3 minutes. Do not allow the garlic to burn.
• Add the cooked rice to the pan, cook for 2 minutes, mixing to combine.
• Add in the soy sauce mix, tofu and egg.
• Mix gently to combine and heat through.
• Serve immediately.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.