Sunwhite

Tofu Stir-Fried Rice

Quick, easy, and packed with nutrition.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 250 g Sunwhite Medium Grain Rice

  • 3 tbsp Low-Sodium Soy Sauce

  • 1½ tbsp Honey

  • 1 tbsp White Vinegar

  • 300 g Tofu (cut into chunks)

  • 2 tbsp Sunflower Oil

  • 2 clove Garlic (sliced)

  • 2 cm Ginger (sliced)

  • 2 Carrots (sliced into thin batons)

  • 300 g Broccoli (cut into small florets)

  • 1 Red Pepper (sliced into strips)

  • 1 tsp Corn Flour

  • 1 Spring Onion (sliced)

  • 2 tsp Sesame Seeds

  • 1 bunch Coriander (chopped)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Tofu Stir-Fried Rice

Method

  • Stir together the soy sauce, honey and vinegar in a bowl, then set aside.

  • Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally.

  • Add the garlic and ginger and fry for 1 min more.

  • Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.

  • Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.

  • Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok and allow to bubble for 30 seconds, stirring to coat everything in the sauce.

  • Sprinkle over the spring onion, sesame seeds and coriander.

  • Serve with delicious SunWhite rice.

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