Skip to the beginning of the images gallery

Spiced orange tofu

Name: Spiced orange tofu
Cook time: 25 min
Yield: 4
Cuisine: East Asia

with Korean fried rice and roasted peanuts

Ready in around 25 mins

RECIPE FACT:

Kimchi is a staple in Korean fried rice. In South Korea, there are specialised kimchi fridges designed to store kimchi at the optimal temperature for fermentation.

Nutritional Info:

Energy: 2,637kJ (630kcal)
Protein: 33g
Carbohydate: 79g
Sugars: 20g
Fat, total:18g
Saturated:3g
Sodium:1,076mg
Contains:Gluten, Peanuts, Sesame, Soy, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE TOFU AND VEGETABLES:
Place 4-6 Tbsps of flour or cornflour into a bowl and season with salt. Remove the tofu from its packaging and pat dry with a paper towel. Cut into 2 cm cubes then coat well in the flour or cornflour. Thinly slice the spring onions on the diagonal. Cut the root end off the bok choy and discard then cut into 1 cm slices.
2. TO COOK THE KOREAN FRIED RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the kimchi and half the spring onion then cook for 30-60 secs. Open the bag of steamed basmati rice, squeezing gently to break up any large clumps then add to the pan, season with salt, and cook for 1-2 mins. Add the gochujang sauce and 2-3 Tbsp of butter then cook for 30-60 secs. Add the bok choy and edamame beans and corn then cook for 2-3 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE SPICED ORANGE TOFU:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the tofu and cook for 4-5 mins or until golden on all sides. Pour in the spiced orange glaze, toss to coat the tofu and cook for 30-60 secs. Add the chopped peanuts and sesame seeds, stir to coat the tofu and cook for 30 secs.
TO SERVE:
Spoon the Korean fried rice into bowls and top with the spiced orange tofu. Sprinkle over remaining spring onion and remaining peanuts and sesame seeds from the pan. Mix together to eat.