Kimchi fried rice
Find three of your 5-a-day in this quick and easy fried rice, bursting with fresh veg. Fermented foods such as kimchi help to promote good gut bacteria
Easy crispy tofu
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 280g extra-firm tofu
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp sunflower oil
- 1 garlic clovefinely grated or ⅓ tsp garlic powder
- 1 tsp hot smoked paprikaor ½ tsp cayenne
- 2 tbsp cornflour
- sliced spring onionsto serve
- sweet chilli sauce or srirachato serve
Nutrition: Per serving
- kcal133
- fat7g
- saturates1g
- carbs8g
- sugars1g
- fibre2g
- protein9g
- salt0.54g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Thickly slice the tofu and pat dry well with kitchen paper. Cut into 20-25 cubes.
step 2
Mix the soy sauce, both oils, garlic, paprika or cayenne and a pinch of salt together in a bowl. Add the tofu, turning to coat, then sprinkle on the cornflour, stirring gently until evenly coated.
step 3
Transfer to a non-stick baking sheet and bake for 25-30 mins, shaking halfway through, until crisp and golden. Serve with sliced spring onions scattered over and sweet chilli sauce or sriracha on the side.
