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A speedy Asian-inspired skillet of crisp tofu, edamame, spinach and rice, finished with sesame and tamari.
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
Difficulty
easy
For 2
Get everything ready
Pat the tofu dry and crumble it into bite-sized pieces. Finely grate the ginger and thinly slice the spring onions, reserving a little of the green part for garnish. Separate the cooked rice with a fork.
In a small bowl, mix the tamari and sesame oil.
Step by step
Heat the cooking oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 5 minutes, turning occasionally, until lightly golden.
Timer available in cooking mode · 5 min
Add the ginger, most of the spring onion and the frozen edamame. Cook for 2 minutes, then add the brown rice and fry for a further 3 minutes until hot throughout.
Timer available in cooking mode · 5 min
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Add the spinach and sauce, tossing for 1 minute until the spinach wilts and everything is evenly coated. Serve topped with the reserved spring onion and sesame seeds, if using.
Timer available in cooking mode · 1 min
