Satay Tofu and Bacon Fried Rice

Nutrition per serve

Ingredients

• 150g basmati rice
• 100g sugar snap peas
• 1pcs carrot
• 1pcs spring onion
• 2clov garlic
• 200g peanut satay tofu
• 40g peanut butter
• 1pcs diced bacon
• 70g ayam goreng paste
• 10ml soy sauce
• 3ml sugar
• 23ml vegetable oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 12 mins or until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, trim the stems from the sugar snap peas, removing the strings from one side. Halve the carrot lengthwise and thinly slice on an angle. Thinly slice the spring onion. Crush or finely chop 2 garlic cloves. Quarter the tofu pieces.
3. Step 3 — Make satay tofu
   Combine the garlic, peanut butter, 2 tsp soy sauce, ½ tsp sugar and 60ml (¼ cup) warm water in a bowl. Heat 2 tsp vegetable oil in a medium frypan over medium heat and cook the tofu for 2 mins each side or until golden and warmed through. Add the satay sauce and cook, stirring, for 3-4 mins until thickened. Remove the pan from the heat and cover to keep warm.
4. Step 4 — Make bacon fried rice
   Heat 1 tbs vegetable oil in a medium deep frypan over high heat (see Kitchen 101). Stir-fry the bacon, sugar snap peas and carrot for 2 mins or until tender but still with crunch. Add the rice and ayam goreng paste and cook, breaking up the rice with a spoon, for 3-4 mins until well combined. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the bacon fried rice among bowls, top with the satay tofu and scatter over the spring onion. Enjoy!
6. Step 6 — Kitchen 101
   Want to know the secrets to stir-fry perfection? Have everything prepped and ready to go before you start cooking. And fast and hot is key: make sure you cook over high heat, stirring constantly so everything is cooked evenly. We've used a deep frypan, but you can use a wok if you have one.

Allergens

Sojabohnen, Gluten, Peanut, Wheat