Chefs Binge · Chinese · Serves 4 servings
Chinese Fried Rice with Smoked Tofu
Fried rice with smoked tofu, peas, sweetcorn and carrot, seasoned with Shaoxing wine, sesame oil and thick sweet soy sauce.
Prep
20 min
Cook
20 min
Total
40 min
Serves
4 servings
Per serving
409 kcal
Ingredients
Ingredients for Stir-Fry
500 g Jasmine Rice, cooked - or basmati, cooked and chilled
225 g Firm Smoked Tofu - sliced into four slabs
25 ml Thick Sweet Soy Sauce - for glazing the tofu
1 Red Bell Pepper - diced
2 Banana Shallots - diced
100 g Peas - or snap peas
100 g Sweetcorn
100 g Carrots - small dice
1 Red Chilli - finely sliced
1 tbsp Ginger Garlic Paste
45 ml Toasted sesame oil - about 3 tbsp: 1 for the tofu, 2 for the vegetables
Ingredients for Stir-Fry Sauce
50 ml Shaoxing wine
25 ml Soy Sauce
25 ml Sweet Chilli Sauce
1 Lime - juice only
Garnish
2 Spring onions - sliced
½ cup Fresh Coriander - chopped
1 tbsp Nigella Seeds (Kalonji)
1 tbsp Sesame Seeds
Method
1
Mise en place. Begin by whisking together all the ingredients for the sauce. Next, prepare the vegetables, ensuring each type is kept separate for its respective step in the recipe.
2
Searing the Tofu. In a frying pan or wok, heat 1 tablespoon of sesame oil over high heat. Add the sliced tofu and sear until each side is golden brown.
3
Caramelising the Tofu. Lower the heat, then drizzle 1 tablespoon of sweet soy sauce over the tofu, ensuring it's coated on both sides. Watch closely to prevent burning as the sauce caramelises.
4
Preparing Tofu Cubes. Once caramelised, remove the tofu from the pan, let it cool, then cut it into bite-sized cubes. Set aside. Wipe down the pan to prepare for the next steps.
5
Sautéing Shallots. In the same pan, heat the remaining 2 tablespoons of sesame oil over medium heat. Add the diced banana shallots and sauté until translucent, about 5 minutes.
6
Adding Aromatics. Incorporate the ginger-garlic paste, stirring continuously for a minute until aromatic.
7
Stir-Frying Vegetables. Increase the heat to high, then add the diced carrots and red peppers. Stir-fry until they soften and begin to take on colour. Season with a pinch of salt.
8
Incorporating More Veggies. Mix in the peas, sweetcorn, and sliced chilli, cooking for an additional 2-3 minutes.
9
Flavouring with Liquids. Pour in the prepared sauce, letting it simmer for a minute. Then, reintroduce the cubed tofu to the pan, stirring gently to heat through.
10
Combining with Rice. Add the cooked rice, stir-frying to combine and heat everything evenly.
11
Garnishing and Serving. Transfer to a serving dish and garnish with sliced spring onions, coriander, nigella seeds, and toasted sesame seeds. Serve your special fried rice hot and enjoy!
Chef’s notes
Use cold, cooked rice, ideally yesterday’s. Rice firms up as it chills and the grains stay separate, which is the whole difference between fried rice and a pan of hot, sticky rice. Freshly cooked rice steams and clumps.
Get the pan properly hot before anything goes in. This is a fast dish cooked in stages, and a lukewarm pan makes it a stew.
The sweet soy on the tofu catches quickly. Drop the heat before it goes in and keep the slabs moving, because it goes from glossy to burnt in under a minute.
Lime and coriander at the table, not in the pan. Both are there for freshness and both lose it in the heat.
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/chinese-fried-rice-with-smoked-tofu
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