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.
Servings Prep Time
Yield4 servings 25minutes
Cook Time
25minutes
Servings Prep Time
Yield4 servings 25minutes
Cook Time
25minutes
Ingredients
Crispy Tofu
  • 1 block extra-firm Tofudrained, pressed and cubed
  • 1tablespoon olive oil
  • 1tablespoon soy sauce
  • 1tablespoon cornstarch
Fried Rice
  • 1teaspoon vegetable oil
  • 4 chicken breaststhinly sliced
  • 3 garlic clovesfinely chopped
  • 3cm piece gingerpeeled and finely chopped
  • 1 lemongrass stalkfinely chopped
  • 1 red bell pepperjulienned
  • 1 green bell pepperjulienned
  • 2 Carrotspeeled and julienned
  • 1cup long grain ricecooked
  • 2tablespoons soy sauce
  • 1tablespoon hoisin sauce
  • 1tablespoon sesame oil
  • 1tablespoon mirin
  • 2tablespoons cilantrochopped, to serve
  • 1 limecut into wedges, to serve
MASTERS ONLY: Ginger Veggie Stir Fry
  • 1/2cup soy sauce
  • 2tablespoons brown sugar
  • 2tablespoons cornstarch
  • 1tablespoon gingerpeeled and minced
  • 2tablespoons vegetable oil
  • 1 yellow oniondiced
  • 1 red bell pepperdiced
  • 1 yellow bell pepperdiced
  • 4cloves garlicminced
  • 1 zucchinicut into half moons
  • 1 Chinese eggplantsliced
  • 1 5 oz. can water chestnutsdrained
  • 1 head broccolicut 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.