Special Diet

  • 1 hot green chilli, deseeded and roughly chopped
  • 50 g (2 oz) fresh root ginger, peeled and roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons dark muscovado or molasses sugar
  • 3 tablespoons soy sauce
  • 200 g (7 oz) firm tofu
  • 3 tablespoons vegetable oil or wok or stir-fry oil
  • 1 bunch of spring onions, chopped
  • 175 g (6 oz) baby corn, cut diagonally into 1 cm (½ inch) slices
  • 150 g (5 oz) Chinese cabbage, shredded
  • 275 g (9 oz) pack cooked white long-grain rice or frozen rice
  • 5 tablespoons chopped fresh coriander

Blend the chilli, ginger, garlic, sugar and 2 tablespoons soy sauce in a small food processor to a loose paste. Drain the tofu and pat dry on kitchen paper. Cut into chunks. Mix with the chilli paste in a non-metallic bowl, then cover and leave to marinate for 1–2 hours.

Heat 1 tablespoon of the oil in a frying pan or shallow flameproof casserole over a high heat. When very hot, tip in the tofu mixture and fry quickly, turning occasionally, for 5 minutes, until browned on all sides. Lift out with a slotted spoon on to a plate.

Add the remaining oil to the pan, stir in the spring onions and corn and stir-fry for 3–4 minutes until beginning to brown. Add the cabbage and stir-fry for 2 minutes. Tip in the rice and coriander and stir-fry for a further 5 minutes until the rice is thoroughly hot. Drizzle with the remaining soy sauce, stir in the coriander and scatter with the tofu. Cook for a further 1 minute.

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