Korean-style fried rice with tofu and spicy napa cabbage

Ingredients

For 1 serving

• White rice50 g
• Tofu200 g
• Napa cabbage150 g
• Spring onions30 g
• Sriracha1 tablespoon
• Tamari1 tablespoon
• Rice vinegar10 ml
• Garlic1 clove
• Ginger4 g
• Sesame seeds5 g
• Sesame oil7 g

Contains: soy, sesame,

In season: October – March

Method

1. Cook the rice in plenty of boiling water for 12–14 minutes, until tender, drain and spread it on a plate to cool: cold rice (ideally yesterday's) fries without turning sticky.
2. Meanwhile cut the Chinese cabbage into roughly 3 cm pieces, finely chop the garlic and grate the peeled ginger; in a bowl massage the cabbage with the rice vinegar, sriracha, garlic and ginger and leave it for 10 minutes, until softened.
3. Thinly slice the spring onions and toast the sesame seeds in a dry small pan for a minute, until fragrant.
4. Pat the tofu dry and crumble it with your fingers; heat the sesame oil in the wok over medium-high heat and fry it for 5–6 minutes, until golden.
5. Add the cabbage with its juices and stir-fry for 3 minutes, until wilted but still crunchy.
6. Add the rice and tamari and stir-fry over high heat for 3–4 minutes, until the rice is hot and lightly crisped; finish with the spring onions and sesame.