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Crispy Tofu over Ginger Lemongrass Fried Rice

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 Crispy Tofu over Ginger Lemongrass Fried Rice
Recipe for the week of January 22-26, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine Asian
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Yield 4 servings
Ingredients
Crispy Tofu
  • 1 block extra-firm Tofu drained, pressed and cubed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
Fried Rice
  • 1 teaspoon vegetable oil
  • 4 chicken breasts thinly sliced
  • 3 garlic cloves finely chopped
  • 3 cm piece ginger peeled and finely chopped
  • 1 lemongrass stalk finely chopped
  • 1 red bell pepper julienned
  • 1 green bell pepper julienned
  • 2 Carrots peeled and julienned
  • 1 cup long grain rice cooked
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cilantro chopped, to serve
  • 1 lime cut into wedges, to serve
MASTERS ONLY: Ginger Veggie Stir Fry
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon ginger peeled and minced
  • 2 tablespoons vegetable oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 4 cloves garlic minced
  • 1 zucchini cut into half moons
  • 1 Chinese eggplant sliced
  • 1 5 oz. can water chestnuts drained
  • 1 head broccoli cut into florets
Course Main Dish, Side Dish
Cuisine Asian
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Yield 4 servings
Ingredients
Crispy Tofu
  • 1 block extra-firm Tofu drained, pressed and cubed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
Fried Rice
  • 1 teaspoon vegetable oil
  • 4 chicken breasts thinly sliced
  • 3 garlic cloves finely chopped
  • 3 cm piece ginger peeled and finely chopped
  • 1 lemongrass stalk finely chopped
  • 1 red bell pepper julienned
  • 1 green bell pepper julienned
  • 2 Carrots peeled and julienned
  • 1 cup long grain rice cooked
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons cilantro chopped, to serve
  • 1 lime cut into wedges, to serve
MASTERS ONLY: Ginger Veggie Stir Fry
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon ginger peeled and minced
  • 2 tablespoons vegetable oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 4 cloves garlic minced
  • 1 zucchini cut into half moons
  • 1 Chinese eggplant sliced
  • 1 5 oz. can water chestnuts drained
  • 1 head broccoli cut into florets
Instructions
For the Tofu
  1. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
  2. Cook tofu in a nonstick pan with vegetable oil until everything is lightly browned and crispy.
For the Fried Rice
  1. Heat the oil in large frying pan over a high heat and add the chicken. Cook for about 5 mins, stirring occasionally, until golden and cooked through, then tip out onto a plate.
  2. Add the garlic, ginger, and lemongrass to the pan. Fry for 1 min, then add the bell peppers and carrots. Cook until vegetables begin to soften. Add the rice and cook for 1 min, stirring to break up any clumps, until it is piping hot.
  3. Return the chicken to the wok along with the soy and hoisin sauces, sesame oil and mirin and cook for 1 min.
To Serve
  1. Divide between bowls, scatter over the cilantro and serve with the lime wedges.
MASTERS CLASSES ONLY
  1. Add soy sauce, brown sugar, cornstarch, and ginger to a bowl, use a whisk and mix until well combined. Set aside.
  2. Heat the oil in a large skillet over high heat. Add the onion and peppers and cook for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the zucchini and Chinese eggplant and cook for 2-3 minutes longer. Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be firm.
  3. Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated, and the sauce thickened. If the sauce gets too thick, add in an additional splash of water.