5.0
(4)
Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
In a heavy bottomed frying pan, toast the rice on medium-low heat. Toss constantly to avoid burning. Toast until the rice is evenly golden. This takes about 4-6 minutes. Remove from heat and cool for 5 minutes. Grind to a coarse, grainy powder in a mortar and pestle. Set aside.
Step 2
Heat oil in a small wok over medium. Add garlic and ginger. Sauté for a few seconds until fragrant. Add chilli flakes, lemongrass, half of the shallots, all of the spring onion white and half of the spring onion greens. Sauté for a minute until spring onion and shallots are glazed.
Step 3
Working quickly, add coriander root and tofu to the wok. Stir-fry while mixing and breaking up the tofu for a minute until tofu is warmed through. Add cornflour mix, mix well and cook for a few seconds until starting to thicken. Remove from heat and transfer to a large serving bowl.
Step 4
Add the oyster sauce, fish sauce, coconut sugar, lime juice and red pepper powder to the tofu. Toss and mix well. Add 2 tablespoons of the rice powder, remaining shallots and spring onion greens. Mix well.
Step 5
Garnish with coriander and mint leaves. Serve with lime wedges and extra red chilli flakes.
Your folders
cooking.nytimes.com
4.0
(389)
Your folders
bonappetit.com
5.0
(6)
Your folders
gypsyplate.com
4.7
(7)
10 minutes
Your folders
cooking.nytimes.com
5.0
(256)
Your folders
cooking.nytimes.com
4.0
(217)
Your folders
veganpunks.com
5.0
(4)
5 minutes
Your folders
bonappetit.com
4.0
(151)
Your folders
washingtonpost.com
Your folders
gourmettraveller.com.au
12 minutes
Your folders
womensweeklyfood.com.au
20 minutes
Your folders
tasteofhome.com
5.0
(1)
20 minutes
Your folders
en.wikipedia.org
Your folders
thewoksoflife.com
5.0
(9)
15 minutes
Your folders
veganpunks.com
5.0
(3)
5 minutes
Your folders
veganpunks.com
5.0
(3)
5 minutes
Your folders
lazycatkitchen.com
5.0
(6)
10 minutes
Your folders
chelseasmessyapron.com
5.0
(9)
10 minutes
Your folders
cookinglight.com
Your folders
mushroomcouncil.com