Teriyaki Fried Rice
2 servings
| 200 g firm tofu | Cut tofu into 1 cm cubes, toss with cornstarch & salt | Add tofu, rice, teriyaki sauce & sriracha, cook 3 min | Plate, top with pickled red onions & serve |
| ½ Tbsp cornstarch | |||
| ¼ tsp salt | |||
| 1 Tbsp vegetable oil (for the tofu) | Fry tofu in oil, medium-high heat, 10 min until golden | ||
| 1 Tbsp vegetable oil (for the vegetables) | Sauté spinach, carrot & cabbage in oil, 2 min | ||
| 60 g spinach | |||
| 85 g grated carrot | |||
| 50 g shredded red cabbage | |||
| 600 g cooked white rice | |||
| 80 ml teriyaki sauce | |||
| 1½ Tbsp sriracha | |||
| 40 g pickled red onions |
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