Crispy Tofu Inferno

Super crisp tofu cubes in a spicy and hot and crunchy vegetable stir fry sauce. Add whatever vegetables you like. Perfect way to use up leftover ready cooked basmati rice.

• Ready In: 30 mins
• Serves: 2
• Yields: 1 serving

Ingredients

• 250  g firm tofu
• 250  g cooked basmati rice (or yasmin)
• 1  zucchini (green parts, chopped in little cubes)
• 1  big carrot (in shaves, I use the mandolin)
• 1  teaspoon tamarind paste
• 1  tablespoon  black bean sauce
• 2  garlic cloves (chopped)
• 1 -2  red chile
• 1  teaspoon  sesame oil
• 1  tablespoon soy sauce (I like Kikkoman or Healthy Boy mushroom soy sauce)
•  salt and pepper
•  vegetable stock powder
• 2  tablespoons  peanut oil (for frying)

Directions

1. Prepare vegetables: Chop zucchini (green, firm bits) in tiny cubes. Shave carrot using the mandoline or chop in small cubes as well): Chop garlic and chilies.
2. cut tofu in cubes (half inch size).
3. heat peanut oil until very hot and add tofu cubes. Fry until very crisp i.e. a visible slighty golden layer forms on each side) and set aside when done.
4. heat 2nd tablespoon of peanut oil and add vegetables including garlic and chopped chilies.
5. fry until fragrant and add soy sauce (if you like you can also add a tad of water).
6. add black bean sauce, tamarind paste, sesame oil and if you like a generous dash of vegetable stock powder.
7. add rice to vegetables and incorporate tofu cubes.
8. stir and season with salt and pepper and maybe additional soy sauce.
9. enjoy.