Egg-fried cauliflower rice

Asian 10 Mins Prep · 30 Mins Cook

1. Slice the tofu into 2cm-thick slices then into even-sized cubes. Arrange the tofu cubes on top of paper towels, then sprinkle with the salt. Place a few more paper towel sheets on top. Place a cast-iron pan (or any heavy utensil) on top of it. Allow to sit for approx. 10 minutes so the moisture is pressed out of the tofu.
2. Place the tofu in a medium-sized bowl with the corn flour and salt to taste. Gently toss to coat the pieces of tofu in the corn flour.
3. Coat the bottom of a heavy cast-iron pan with olive oil. Place over a medium-high heat. Once the oil is hot, add the tofu and fry for 2-4 minutes, or until golden brown. Turn and allow the other side to brown. Remove from the pan and place on clean paper towels to drain. This may need to be done in batches. Keep warm.
4. Roughly chop the cauliflower and place in a food processor. Pulse until the cauliflower resembles rice. Alternatively, grate on the large holes of a box or hand-held grater.
5. Finely grate or crush the ginger and garlic. Finely slice the leeks (or spring onions) and grate the carrots.
6. Heat the sesame oil in a large wok or cast-iron pan over a medium heat.
7. Sauté the leeks, ginger and garlic until slightly golden. Add in the cauliflower and sauté until slightly golden. Add the peas and carrots, pan frying for a further 5 minutes. Add in the soya sauce and stir.
8. Whisk the eggs together and add to the wok. Cook for a minute or two before removing from the heat.
9. Serve with the crispy tofu, roughly chopped cashews (salted or unsalted) and fresh herbs.

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