- 2 T canola oil
- 1 cup white rice
- 1 garlic clove, grated
- 2 cups water
- 2 corn cobs, kernels sliced off
- ½ cup frozen peas
- 1 x 297 g firm tofu box
- 1 T honey
- 2 T soya sauce
- 3-4 spring onions, finely chopped or shredded
- 1 x 3 cm fresh ginger, piece, peeled and grated
Heat the oil in a pan and add the rice. Stir until lightly browned. Add the garlic, water and corn kernels. Bring to the boil and cover.
Reduce the heat and simmer for 20 minutes, then add the peas. Cover and set aside for 5 minutes.
Drain the tofu well and pat dry with kitchen paper. Cut into squares. Mix the honey with the soya sauce, then mix with the tofu. Set aside to marinate for 10 minutes.
Fry the tofu in a little hot oil in a non-stick pan over a medium to low heat until crispy and golden.
Spoon the fried tofu over the rice. Sprinkle with the onions and ginger. Add more soya sauce if necessary.