Pipa Tofu Cauliflower fried Rice

Family Food | Main meals | Plant-based

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
39g	496	45 mins	2	3

MADE WITH RICED CAULIFLOWER

The perfect celebratory dish for Chinese New Year! This plant-based take on Chinese Fried Rice is bursting with flavour and contains 3 of your 5 a day.

Ingredients for the rice:

1 pouch of Fullgreen Riced Cauliflower
2 garlic cloves, minced
1 small carrot, diced
Handful of sugar snap peas, sliced into halves
Handful of sliced red cabbage
2 spring onions
Sesame seeds to garnish

Ingredients for the pipa tofu:

280g extra firm tofu
200g vegan mince
50g shredded carrot
3 shiitake mushrooms
1 spring onion
3 tbsp coriander leaves
1 tbsp soy sauce
1 tsp sugar
1/2 tbsp sesame oil
1/2 tbsp vegetarian stir fry sauce
1/2 tsp white pepper
1/2 tbsp rice wine (optional)

Ingredients for the sauce:

1 tsp vegetarian stir fry sauce
2 tsp soy sauce
1/2 tsp sesame oil
1 tbsp water
Pepper to season

Method - rice:

Heat 1 tsp oil in a large wok and fry carrot and garlic on a high heat until the garlic is smelling fragrant.
Add in your sugar snap peas, followed by the Fullgreen Riced Cauliflower and stir fry for 1 minute.
Add in your red cabbage and cook for another minute (or longer if you like your cabbage softer).
Add in your sauce (see method below) and sprinkle your spring onions over. It's as easy as that!

Method - pipa tofu:

Blend these ingredients together into a paste: 280g extra firm tofu, 200g vegan mince, 50g shredded carrot, 3 shiitake mushrooms, 1 spring onion, 3 tbsp coriander leaves.
Season this with: 1 tbsp soy sauce, 1 tsp sugar, 1/2 tbsp sesame oil, 1/2 tbsp vegetarian stir fry sauce, 1/2 tsp white pepper (optional 1/2 tbsp shaoxing wine)
Roll into your preferred shape with a bit of oil on your hands.
Steam your tofu mix for 7 minutes, making sure you reserve the liquid from steaming.
Coat the tofu in a mix of 3tbp rice flour (or plain), 3tbsp cornflour and a pinch of salt.
Fry the tofu on each side in some oil until they turn a lovely golden colour.

Method - sauce:

In a saucepan fry 2 minced garlic cloves in 1 tsp oil on a high heat for 10 seconds, then add leftover steaming liquid, 1 tbsp vegetarian stir fry sauce, 1 tsp soy sauce, 1/2 tsp sugar.
Thin out with some water if required and pour into a serving jug