Tofu and crispy chilli oil fried rice

With peas and/edamame and fresh spring onions. A quick, seriously tasty, high protein plant based meal.

This is one of those recipes you can make when you’ve only got 10-15 minutes but want something really delicious and healthy.

It’s a good way to use up leftover rice, or you can use packet rice for convenience.

I used frozen peas and edamame (soya) beans which I always keep in the freezer, as well as frozen diced garlic and ginger. If you don’t have both peas and edamame, you can use one or the other, just add double the amount.

Crispy chilli oil gives this dish the majority of the flavour. It’s such a kitchen staple for me!

You’ll need (serves 2):

• 1 block of tofu, about 225g

• 1 tsp diced garlic (about 2 cloves)

• 1 tsp diced/grated ginger

• 250g cooked rice

• 60g edamame beans

• 60g peas

• 2 heaped tbsp crispy chilli oil

• 2 spring onions, finely sliced

• Sesame seeds, to garnish

• 1 lime, halved

Heat a frying pan with a little oil and crumble in the tofu. Garlic and ginger and stir-fry for a couple of minutes.

Add the cooked rice, peas, edamame beans, crispy chilli oil and stir-fry for a couple of minutes. Season with salt and pepper. Taste and add more seasoning or crispy chilli oil to suit your taste.

Divide between two bowls, top with the spring onion, a good sprinkle of sesame seeds and the lime to squeeze on top. Dig in.