Anhui Bang Tofu and Cabbage Stir-Fry
with Cucumber and Buttery Garlic Egg Fried Rice
- Soya
- Wheat
- Cereals containing gluten
- Peanut
- Sesame
- Cashew nuts
- Nuts
- May contain traces of allergens
- Almonds
- Brazil nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
Anhui bang tofu salad is a traditional cold dish from the Anhui province of China. The word “bang” means “to mix” or “to toss”, which why it's often paired with salad style dishes. This one is a nutty, garlicky and tangy salad, which is normally served a a cold starter but we've adapted it for dinnertime as a warm stir-fry.
Ingredients
4 unit(s)
Garlic Clove
150 grams
Basmati Rice
280 grams
Firm Tofu
(Contains: Soya)
10 grams
Cornflour
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
15 grams
Ginger Puree
30 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
32 grams
Sweet Chilli Sauce
30 grams
Peanut Butter
(Contains: Cashew nuts, Nuts, May contain traces of allergens, Peanut)
150 grams
Shredded Savoy Cabbage
5 grams
Roasted White Sesame Seeds
(Contains: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens, Sesame)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
1 unit(s)
Egg
Utensils
Instructions
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
Peel and grate the garlic (or use a garlic press).
When the butter has melted, add half the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.
Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.
Add the tofu to a medium bowl with the cornflour. Season with salt and pepper, then toss to coat.
Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
Put the rice vinegar, ginger puree, soy sauce, sweet chilli sauce, peanut butter, honey and water for the sauce (see pantry for both amounts) into another bowl and mix until well combined. Set aside.
Heat a drizzle of oil in a frying pan on medium heat.
When hot, add the cabbage and remaining garlic and stir-fry for 2 mins.
Season with salt and pepper. Add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
Once cooked, transfer the cabbage to a medium bowl. Add the cucumber and set aside.
Set aside your pan - you'll use it for the tofu.
Once the rice is cooked, in a medium bowl, whisk the egg (see pantry for amount) until combined and season with a pinch of salt and pepper.
Heat a drizzle of oil in a frying pan on medium-high heat.
Pour the egg into the frying pan and cook for 30 secs without stirring, then gently stir to break it up, making sure the egg doesn't stick to the bottom of the pan, 2-3 mins. IMPORTANT: Ensure egg whites are fully cooked.
Once cooked, add the rice to the egg along with a third of the soy sauce and stir together. Remove from the heat and set the pan aside.
Put the frying pan back on high heat with a drizzle of oil. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.
Add the peanut and sweet chilli sauce. Simmer until slightly thickened, 1-2 mins, then remove the pan from the heat.
Add a splash of water if it's a little thick. Taste and season with salt and pepper if you feel it needs it.
Add the tofu and sauce to the bowl with the cabbage and cucumber and mix together until combined.
Divide the rice between your bowls.
Top with the Anhui bang tofu.
Sprinkle over the sesame seeds and enjoy!
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