Fried rice with corn, peas and honey-soya tofu

Fried rice with corn, peas and honey-soya tofu

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  • 4
  • Easy
  • Dairy free Fat conscious Meat-free
  • 10 minutes
  • 25 minutes
  • Cederburg Sauvignon Blanc 2013


  • 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

Cooking Instructions

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.

Find more tofu recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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  • default
    September 8, 2016

    This was so yummy. I added chilli paste in the marinade. Brilliant.