Sticky Orange Sesame Tofu w Fried Rice

This recipe is adapted from a Hot For Food recipe for a similar dish, found in Lauren Toyota’s cookbook. I've made it many times and go head over heels for it. It's eaten far too quick, especially when you consider all the effort involved to make it. Here I've simplified the recipe, without compromising on taste or texture - which is a big woo-hoo in my books! It still requires a couple of elements, yet is absolutely worth every minute involved. It's better than take-out, and will have you going back for thirds. Enjoy HB's!



  1. Cook your rice according to packet instructions, drain and leave to cool.
  2. Make your sauce by heating a drizzle of sesame oil in a small fry pan/pot. Add the spring onions, minced ginger and garlic, and sauté for a couple of minutes. Add the chilli flakes, orange juice & zest, tamari, rice wine vinegar and liquid sweetener - bringing to the boil and letting simmer for a couple of minutes. Add the slurry and stir immediately to evenly thicken. After a minute or two, when the sauce is nice and thick, stir through the sesame seeds and set aside.
  3. Heat a generous drizzle of olive oil in a large fry-pan/pot and add the tofu cubes, crisping up on most sides.
  4. Meanwhile, grab a wok/large fry-pan and add a drizzle of olive oil and sauté the remaining spring onions, minced ginger & garlic for a minute, before adding the chopped veg and tossing for a couple of minutes. Add the cooked rice, stir-frying for another minute or two, then drizzling over the desired amount of tamari. A tablespoon or two should do it. Finally add in the peas and toss for a minute more until they look bright-green and tender.
  5. When the tofu is crispy, pour over the sauce and stir to combine. Serve the sticky tofu over the fried rice, topping with more spring onions if you like. Eat up!

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