Spicy Asian Fried Rice with Crispy Tofu and Tahitian Lime Ginger Ghost Pepper Marmalade Recipe

Ready in 45 minutes
Serves 4 people

Crispy Tofu:


1 (14 oz) container extra firm tofu, patted dry and pressed for at least 15 minutes. Cut into bite-size pieces.
1 tablespoon toasted sesame oil
1 teaspoon tamari, or soy sauce
1/4 teaspoon garlic powder
1 Tbsp. Tahitian Lime Ginger Ghost Pepper Marmalade
2 teaspoons corn starch.

Mix all the ingredients except one teaspoon of cornstarch
together. Allow the tofu to marinate for several
minutes and sprinkle the second teaspoon of
cornstarch and mix together. Set on a parchment
lined cookie sheet and bake at 425° for 20 -30
minutes, turning 2 to 3 times till golden and crispy.
Set aside.

Preparation Veggies:

One carrot, chopped finely
1/3 cup edamame
1 small bell pepper, chopped
1⁄2 cup roasted corn
3 sprigs spring onions
1 bulb black garlic or white
1 teaspoon coriander
1 1⁄2 teaspoons curry powder
1⁄2 teaspoon turmeric
2 Tbsp, sesame oil

For the Sauce:

1 Tbsp soy sauce
1⁄2 Tbsp Sichuan Chili Crisp (Fly by Jing)
1 Tbsp. Akaka Falls Farm Tahitian Lime Ginger Ghost Pepper Marmalade

Preparation- Fried Rice:

2 cups basmati rice. Cooked and cooled (day old is great).

Prepare the veggies. Separate the green and whites of the spring onions.
Set aside all the spice powders and pour the sauce ingredients in a bowl.
Heat the oil in the wok on medium heat and add the spring onions and garlic.

Fry until aromatic-(2 minutes). Add all the veggies. Cook just until tender. Reduce the heat. Stir in all the spice powders-turmeric, curry, coriander.

Increase the heat to high. Pour in the sauce and 3 tablespoons of water. Mix well. Cook for 2 minutes- tossing frequently.
Add the rice and mix well. Taste and add shoyu or salt as needed. Fry for one to two minutes until rice becomes hot.

Serve on a plate and sprinkle with Crispy Tofu and spring onion greens.
Garnish with flowers, fresh basil.
Tip: Be creative in adjusting the amount of curry, chili, marinade and spices .


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