- 1 cup (250 ml) dry white wine or salt–reduced chicken stock
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- ¼ cup (60 ml) salt–reduced soy sauce
- 2 cups (370 g) cubed firm tofu
- 1 cup (200 g) long–grain white rice
- olive oil spray, for cooking
- 1 egg, beaten
- 2 cloves garlic, crushed
- 8 cups (500 g) mixed frozen stir–fry vegetables
- 5 spring onions (scallions), sliced
- ¼ teaspoon black pepper
- Put the wine, honey, 1 teaspoon of the grated ginger and 1 tablespoon of the soy sauce in large shallow bowl with the tofu and toss to coat.
- Cover with plastic wrap and refrigerate for at least 1 hour, turning occasionally.
- Put the rice into a large saucepan with 2 cups (500 ml) water.
- Bring to the boil, then reduce the heat, cover, and simmer for 10–15 minutes, or until all of the liquid has been absorbed and the rice is cooked.
- Allow to cool.
- Grease a wok or large heavy–based frying pan with cooking spray.
- Add the egg and stir gently until the omelette is just set.
- Remove to a plate and finely slice.
- Grease the pan again with cooking spray, add the garlic and remaining ginger to the wok and stir–fry for about 1 minute.
- Add the mixed vegetables, half of the spring onion, the rice, remaining soy sauce and season with the pepper.
- Stir–fry for 4 minutes, or until the vegetables are tender.
- Drain the tofu and pour the marinade into a small saucepan over high heat.
- Bring to the boil and boil for 2 minutes, then add to the wok with the tofu.
- Stir–fry for about 4 minutes, or until the tofu is cooked through.
- Return the egg to the pan, toss to combine and sprinkle with the remaining spring onions to serve.
Preparation: 10 minutes, plus at least 1 hour marinating
Cooking: 25 minutes