Spring Vegetable Fried Rice with Tofu

Ingredients

• 240 g Brown rice
• 600 g Tofu
• 2 tbsp Soy sauce
• 1 tsp Ginger, ground
• 3 pcs Garlic clove, minced
• 1 pcs Large onion, chopped
• 120 g Baby corn, canned
• 120 g Green peas
• 120 g Carrot, chopped
• 2 tbsp Oilve oil
• 2 sprig Parsley, chopped, fresh
• 2 sprig Coriander leaves, fresh, chopped

Method

1. Cook the brown rice in water with salt according to the instructions on the package. Keep it warm.
2. In a pan, fry the tofu cubes until they are golden brown.
3. In a wok or large skillet, heat the oil over medium heat. Add the finely chopped onion and sauté until golden brown.
4. Add the corn, peas, and diced carrot to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender yet still crisp.
5. Mix the cooked rice with the sautéed vegetables in the wok. Add soy sauce and ginger. Season to taste with freshly ground black pepper.
6. Serve the spring vegetable fried rice with the crispy tofu cubes on top.
7. Garnish with fresh parsley or cilantro, and serve immediately.