Fried rice with scrambled tofu and lots of veg is a quick and easy weeknight dinner, which uses up leftovers (yes!) and is packed with colour and flavour.
2tablespoonpeanut oil, or vegetable oil of your choice
1tablespoonsesame oil
2clovesgarlic
3cupscauliflower florets, cut small
½cupfrozen peas, thawed
½a red capsicum, finely chopped
250gsoft tofu
2cupscold cooked rice
2teaspoonground turmeric
2teaspooncurry powder
½-1teaspoonchilli flakes, optional
½-1teaspoonsalt, to taste
2spring onions, (scallions) thinly sliced (whites and greens)
Large handful coriander, (cilantro) finely chopped
1-2fresh limes, for squeezing
Instructions
Add peanut and sesame oils to a large frypan or wok and heat to medium-high.
Add garlic, give it a quick stir and then add the cauliflower. Stirfry for a minute or two, then continuing to stirfry in between each addition, add frozen peas, capsicum, tofu, rice, spices and salt.
Stirfry until the rice is heated through and everything looks and smells amazing.
Stir through spring onions and coriander just before serving, reserving a little of each to garnish.
Serve with lime wedges for squeezing.
Notes
Serves two very tired and extremely hungry adults, or four as a light meal or side dish.