SW Golden Spiced Turmeric Tofu With Asparagus And Chickpea Fried Rice (3)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the rice until the water runs clear, place with the stock and 350ml water in a medium pan, bring to the boil, then turn the heat down to low, cover with a lid, and cook for 30 minutes.

Step 2

Pour in the chickpeas and stir, then cover and keep warm until ready to stir-fry.

Step 3

Place the tofu pieces in a shallow bowl, sprinkle with the salt, white pepper, turmeric, chilli flakes, cumin, fennel and cornflour and turn gently to coat.

Step 4

Heat a wok over a medium heat, add 2tbsp rapeseed oil and give the oil a swirl.

Step 5

Add the tofu and wok-fry on each side for 2 minutes until seared and golden, using a flat knife or spatula to help you turn the tofu gently without breaking up the pieces.

Step 6

Transfer to a warm plate, cover and keep in an oven set to low heat until ready to serve.

Step 7

For the vegetables, clean the wok and reheat over a high heat until smoking.

Step 8

Add 1tbsp rapeseed oil and swirl the oil around, then add the garlic, ginger and chilli and stir for a few seconds until fragrant.

Step 9

Add the diced carrot and stir for 2 minutes or until tender.

Step 10

Toss in the asparagus and shiitake mushrooms and stir-fry for another minute.

Step 11

Season with the tamari or light soy sauce, vegetarian oyster sauce and the sesame oil and stir well.

Step 12

Toss the chickpea rice in and mix well.

Step 13

Adjust the seasoning, adding more soy, vegetarian oyster sauce to taste.

Step 14

Top with the turmeric tofu, garnish with the spring onion and coriander and serve