Spiced baked tofu with crispy rice and vegetables

Step 1/3

• 250 g smoked tofu
• 1 red bell pepper
• 2 shallots
• 2 scallions
• 150 g snap peas
• 1 tbsp Kitchen Stories Tofu Lover seasoning
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp raw sugar

• oven
• knife
• cutting board
• bowl (large)

Preheat oven to 200°C/390°F. Cut smoked tofu into approx. 1,5 cm/0.6 in thick slices. Deseed bell pepper and cut into wedges along with shallots. Separate white and green parts of the scallions. Cut whites into finger-length pieces and greens into fine rings. In a large bowl, mix smoked tofu, bell pepper, snap peas, shallots, and scallion whites with half of the Tofu Lover spice seasoning, ¼ of oil, soy sauce and raw sugar.

Step 2/3

• 1 tbsp vegetable oil
• 350 g basmati rice (cooked)

• baking sheet
• parchment paper
• frying pan
• spatula

Line a baking sheet with parchment paper and place the tofu on it. Bake for approx.15 min. Meanwhile, heat another ¼ of oil in a frying pan, add cooked rice and stir-fry over high heat for approx. 7–10 min. until rice is crispy and golden brown. Be careful not to crush the rice grains. Then add the vegetables to the baking sheet and bake everything for another 8–10 min.

Step 3/3

• 2 tbsp vegetable oil
• 1 tbsp Kitchen Stories Tofu Lover seasoning

• saucepan (small)
• heatproof bowl (small)

For the spice oil, heat the remaining oil in a small saucepan until hot. In a small heatproof bowl, add the remaining Tofu Lover seasoning and scallion greens and pour the hot oil over them, mix, and set aside. Serve tofu and vegetables with crispy rice and spice oil.

Enjoy your meal!