20-Minute Smoky Tofu Fried Rice

Tofu bacon

1. 1

   Heat a generous drizzle of oil in a large wok or frying pan over high heat and fry the tofu cubes for 6–7 minutes, turning occasionally, until golden and crispy.

2. 2

   Add soy sauce, maple syrup, smoked paprika and a generous crack of black pepper, cook for another minute, then remove the tofu and set aside.

Fried rice

3. 3

   Add another drizzle of oil to the pan, then add the grated garlic, ginger (if using) and the white parts of the spring onions; fry for 30 seconds until fragrant.

4. 4

   Add the day‑old rice, breaking up clumps, and stir‑fry over high heat for 2–3 minutes until the rice begins to crisp.

5. 5

   Stir in the frozen peas, light soy sauce, sweet soy sauce, chilli crisp, vegetable bouillon powder, sesame oil, white pepper, caster sugar and MSG; toss well to coat.

6. 6

   Return the seasoned tofu to the pan and toss for a final minute or two until everything is piping hot.

Serve

7. 7

   Divide the fried rice between bowls, scatter sesame seeds on top, and serve with extra chilli crisp (or chilli oil) and lime wedges for squeezing.