One pan lemon tofu fried rice

1. Extract excess water in the tofu by applying equal pressure on each side with a paper towel. 

2. Slice the tofu into equal-sized slabs and set aside.

3. Meanwhile, cook the rice as per the instructions on the packet.

4. To a plate, drench the tofu with soy sauce, minced garlic and juiced lemon. 

5. To a separate bowl, add the corn starch. Then dunk the tofu to the bowl, equally coating it in the corn starch mixture. 

6. Heat the olive on a medium heat pan. 

7. Cook the tofu on each side for 4-5 minutes before flipping it until golden. 

8. While the tofu cooks, dice the vegetables set aside.

9. Once the tofu has cooked, remove it from the pan and place it in a bowl. 

10. In the same pan, make the fried rice by adding the olive oil and sauteing the spring onions and garlic for 1-2 minutes or until aromatic. 

11. Then add the diced veggies and cook for 5-8 minutes or until the vegetables soften. 

12. To the pan, lower the heat and add the cooked rice. Squeeze the other half of the lemon and let it simmer for another 2-3 minutes. 

13. Drizzle the hoisin, sriracha and soy sauce. Ensure the vegetables are evenly coated in the sauces. 

14. Cook for another 5-8 minutes, until the rice has soaked up the sauce and is brown. 

15. Serve with tofu and sesame seeds.

Note:

• Evergreen extra firm tofu - If not using this brand, please ensure your tofu is calcium-fortified and contains between 300-400 mg of calcium per serve.

• Sodium-reduced soy sauce - If you are clinically required to be strictly gluten-free, please swap the soy sauce for coconut aminos. 

• Basmati rice, dry - This is 1.5 cooked cups equivalent.​