Nasi goreng-inspired rice with crispy sriracha tofu

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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