VEGAN FRIED RICE

VEGAN FRIED RICE

I’m sitting at in Bristol Airport as I write this, waiting to board a plane flight to Krakow. I have not visited since the cold snap, so I am looking forward to touching down and seeing all my family and friends. As always before any holiday, I’ve been working double hard in preparation for it, so I’m really looking forward to putting my feet up.

INGREDIENTS

SAUCE
  • 2 tbsp soy sauce or tamari (if GF)
  • 2 tbsp rice wine vinegar
  • 1 tbsp mirin or 2 tsp maple syrup
  • 2 tsp Sriracha sauce, more to taste
  • 2 tsp toasted sesame oil
  • 1 small garlic clove, grated finely
  • 2 tsp grated ginger, adjust to taste
REMAINING INGREDIENTS
  • 200 g / 7 oz firm or extra firm cotton tofu*, pressed (I recommend smoky tofu)
  • 2 tbsp soy sauce or tamari (if GF)
  • 2 tbsp cornflour / cornstarch (optional)
  • 4-6 tsp neutral tasting oil (I used rice bran oil)
  • 200 g / 7 oz kale or tenderstem broccoli, chopped into equal size pieces
  • 100 g / 3.5 oz sugar snap peas or mangetout, sliced into equal size pieces
  • 1 carrot, sliced thinly
  • 1 ear of corn, kernels shaved off with a sharp knife
  • 2 spring onions, sliced thinly
  • 3-4 cups cooked and cooled long grain rice, I use (1 cup raw) brown rice
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