- 1½ cups SunRice Long Grain Rice
- 1 unwaxed orange, zest and juice
- 4 tbsp light soy sauce
- 600 g tofu, diced
- 1 tbsp cornflour
- 2 tbsp groundnut oil
- 2-3 cm ginger, finely sliced
- 1 clove garlic, finely chopped
- 2 tbsp chopped peanuts
- 2 handfuls beansprouts
- 200g bamboo shoots, in strips, drained well
- 1-2 tsp honey
- chilli flakes
- thai basil, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the orange juice and soy sauce through the tofu and leave to marinate for around 15 minutes.
Cook SunRice Long Grain Rice as per pack instructions.
Drain the tofu, reserving the marinade. Gently mix the cornflour through the tofu cubes and fry the cubes in 1 tbsp of hot oil for 1-2 minutes until golden brown. Remove from the wok.
Fry the ginger, garlic and peanuts in the remaining oil for 1-2 minutes. Add the marinade, orange zest, beansprouts, bamboo shoots and a little water, if necessary. Allow to heat through and return the tofu to the wok. Season to taste with salt, honey and chilli flakes.
Serve on a bed of hot cooked rice and garnish with Thai basil.