Tenderstem^® Purple Fried Rice

Method

1. Pre-heat the oven to 180 degrees celsius.

2. Place the rice in a medium-sized pan and add 400ml of cold water. Bring to the boil and cover, turning the heat down to low. Simmer the rice for 20-25 minutes.

3. Place the cubed tofu on a parchment-covered baking tray and bake for 20 minutes or until the edges are slightly brown.

4. Heat the oil in a large, non-stick frying pan on a medium to low heat. Mix together the sauce’s ingredients until smooth. Using half of the sauce, coat the tofu and cook in the pan for 3-5 minutes. Remove the tofu and set aside.

5. Add the Tenderstem Royale^® to the pan and turn up to a higher heat for a few seconds before adding a dash of boiling hot water. Cover with a lid and steam for a further 2-3 minutes until “al dente”, set aside with the tofu. (For a softer bite, leave the Tenderstem Royale^® in the pan).

6. Add the chopped carrot, peas, edamame, crushed garlic and spring onions to the pan. Drizzle with soy sauce and cook for 2-3 minutes on a medium heat.

7. Add the cooked rice and heat for a further 5 minutes. Finally, add the tofu, Tenderstem Royale^® and remaining sauce to the pan and stir to combine. To serve, sprinkle with sesame seeds, chopped chilli and a squeeze of lime. Enjoy!