More Cooking With Louise :) - Indonesian Rice With Tofu?

I've really enjoyed doing my birthday recipe posts for you so I thought I'd maybe start doing a few more of my favourite recipes on my blog :) I've made this one for quite a few years now after originally seeing the recipe on an empty tofu box. It's official name is Indonesian Rice With Tofu, but it's probably more of a curried egg fried rice with tofu. It's an ideal quick supper, or lunch dish that takes less than half an hour to make. It's vegetarian and providing you use the right ingredients it's gluten free. It's not the most appetising looking but it tastes yummy and it's so filling -enjoy! (oh and sorry the pics changed dramatically half way, my batteries died and I had to use my mobile camera)

Indonesian Rice With Tofu

5oz Rice (I used Basmati)
1/2 Pack Firm Tofu
1 Pepper
6 x Spring Onions
2 x Cloves Garlic
1 Egg
1-2 tbs Curry Paste
Soy Sauce to taste
1 tbs Oil

Method

1.) Add the oil and chopped or crushed garlic to a pan


2.) Dice the Tofu, and the Pepper and add to the pan



3.) In the meantime cook your rice until tender (my water is brown because I have added soy sauce to the water instead of salt)


4.) Chop up your spring onions - I find a pair of scissors the easiest way to do it
and break the egg into a cup or small bowl


5.) When the garlic, and peppers have started to soften and the tofu has started to brown add the spring onions


6.) Then add your curry paste, and stir in - cook this for a minute or two


In the meantime drain your cooked rice


7.) Stir your cooked rice into the pan until all the ingredients are combined



8.) Add a tablespoon or so of soy sauce and mix in

9.) Make a well in the pan and add the egg, when it starts to set, mix it into the rice and heat for a minute or so


10.) Voila - it may look a bit bleurgh but it yum :)


Hints and Tips

* I use Cauldron Foods Organic Tofu which is available in most major supermarkets - if I'm only using half of it I put the other half in a bowl of water in the fridge where it will last for a few days providing you change the water everyday
* You can use any variety of curry paste you like - you get different flavours depending on what paste you use - I used Pataks Madras paste here
* If your gluten intolerant check that our curry paste and soy sauce are safe to eat - I use Sanchi Tamari Soy Sauce
* You can alter the amounts to taste - I usually add more garlic, you can also vary the amount of curry paste and soy to taste
* You can also add soy afterwards to taste, and garnish with peanuts and coriander
* This recipe serves two comfortably but you can double the recipe easily
* You can use any colour pepper you like I've used green here but it's more pleasing on the eye if you use a red, which looks nicer with the yellow of the rice and the green of the spring onions

Any questions please let me know xx