Tofu And Chinese Long Bean Fried Rice - cooking recipe

Ingredients

2 tsp vegetable or peanut oil + extra, to deep-fry
10.5 oz Chinese long beans, cut into 2 inch pieces
1/3 cup cornstarch
1 tsp Chinese five-spice powder
10.5 oz firm tofu, drained, chopped
3 cloves garlic, finely chopped
1 tbsp fresh ginger, grated
2 None spring onions, thinly sliced
1 None fresh long red chili, finely chopped
16 oz cooked jasmine rice
2 tbsp soy sauce

Preparation

Heat a wok or large frying pan over medium-high heat. Add 1 tsp oil and swirl to coat surface. Add beans and stir-fry for 8 mins, or until lightly charred and tender. Set aside and cover to keep warm.
Combine cornstarch and five-spice powder. Toss tofu in mixture, shaking off excess. Heat extra oil in a large heavy-bottomed saucepan over medium heat. Working in batches, deep-fry tofu for 1-2 mins, or until golden brown and crisp. Drain on paper towels then cut in half.
Add remaining oil to wok over medium heat. Stir-fry garlic, ginger, onions and chili for 30 seconds, or until fragrant. Return beans to wok. Add rice and soy sauce. Stir-fry for 2-3 mins, or until lightly browned. Add tofu and toss to combine. Serve.