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
• baking sheet
• parchment paper
• knife
• cutting board
• bowl (large)
• Tofu Lover seasoning

Preheat oven to 200°C/390°F. Line a baking sheet with parchment paper. Cut the smoked tofu into approx. 1,5 cm/0.6 in thick slices. Deseed bell pepper and cut into wedges. Cut shallots also into wedges. Separate the white and green part from the scallions. Cut the whites into finger-length pieces and the 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. Place the tofu on the lined baking sheet and bake for approx. 15 min.

Step 2/3

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

• frying pan
• spatula

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!