Nasi goreng-inspired rice with crispy sriracha tofu

Nasi goreng-inspired rice with crispy sriracha tofu

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  • Easy
  • 15 minutes
  • 15 minutes
  • Woolworths Ken Forrester Viognier 2018

Ingredients

  • 1 x 297 g block of firm tofu
  • sriracha
  • 50 g panko crumbs
  • hot vegetable oil, for shallow frying
  • 1 x 5 cm piece fresh ginger, thinly sliced
  • 4 cloves garlic, chopped
  • 2 t sesame oil
  • 30 g chopped peanuts
  • 4 spring onions, sliced
  • 1 chilli, chopped
  • honey
  • 2–3 T soya sauce
  • 1 x 250 g sachet Woolworths ready cooked brown basmati rice
  • 4 hard-boiled free-range eggs

Cooking Instructions

Slice 1 x 297 g block of firm tofu into slices or blocks. Dip into a small bowl of sriracha or spicy tomato sauce, then into a bowl of 50 g panko crumbs to coat. Shallow fry in hot vegetable oil until golden and crispy, then drain on kitchen paper.

Fry 1 x 5 cm piece thinly sliced fresh ginger and 4 cloves chopped garlic in 2 t vegetable or sesame oil until golden. Add 30 g chopped peanuts (optional), 4 sliced spring onions, 1 chopped chilli and fry for 1–2 minutes. Add a drizzle of honey and 2–3 T soya sauce. Place half in a small bowl and add 1 x 250 g sachet Woolworths ready cooked brown basmati rice to the remaining sauce in the pan and toss through until heated through.

Serve with 4 hard-boiled free-range eggs and the crispy tofu. Drizzle over any remaining sauc

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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