Ingredients
- Boil the rice in salted water for 25 mins, then drain.
- Pat the tofu dry, cut into 2cm cubes, season. Halve the mushrooms, slice the spring onions, dice the chilli, grate the ginger.
- Fry the tofu in 2 tbsp oil on high heat for 8 mins until until browned and crisp at the edges. Add the mushrooms, spring onions, chilli and ginger, cook 4 mins.
- Stir in 4 tbsp Smokey BBQ Tamarind, cook 2 mins to coat. Serve over the rice.
