Vegetable Fried Rice With Tofu And Peanuts - cooking recipe

Ingredients

1 cup basmati rice
6 tbsp oil
2 None onions, peeled and finely chopped
8 oz zucchini, cut into thin slices
10.5 oz red peppers, cut into small chunks
2 None carrots, cut into small chunks
2 cloves garlic, peeled and finely chopped
1/2 oz fresh ginger, grated
5.25 oz frozen peas, defrosted
1 1/4 cups vegetable stock
1/4 cup peanut butter
2/3 cup salted peanuts, plus extra for garnish
2 None medium eggs
1-2 tbsp flour
1 1/3 lbs tofu, cubed and marinated as desired
1 None lime, juiced

Preparation

Prepare rice according to package instructions. Set aside and keep warm.
Heat a tablespoon of the oil in a pan and saute the onions for 3 mins, stirring. Add the zucchini, peppers, carrots, garlic and ginger, and cook for another 3-4 minutes, stirring. Add the peas, stock and peanut butter and bring to a boil, then reduce the heat and simmer for about 5 mins.
Grind 1/2 cup of the peanuts in a food processor. Coarsely chop the rest of the peanuts, then mix the two together in a wide bowl. Beat the eggs in a second bowl, then sift the flour into a third bowl. Take each cube of tofu and dip it first in the flour, ensuring it is coated on all sides, then the egg, and finally the peanut mixture.
Heat a tablespoon of oil in a frying pan. Add the rice and cook for about 3 mins, turning. Stir in the vegetable mixture and cook briefly over low heat. Season and add lime juice to taste.
Heat the rest of the oil in a pan and cook the tofu cubes in batches, ensuring they are golden brown on all sides, about 5-6 mins each batch. Serve the vegetable rice on a plate topped with tofu and garnished with peanuts.