Stir-Fried Ginger Tofu with Rice (serves 4)

Stir-Fried Ginger Tofu with Rice by The Fat Foodie

I’m relatively new to the wonders of tofu, but I’m steadily becoming a fan and I guarantee that you’ll become one too if you make this stir-fried ginger tofu with rice. If you can, it’s best if you leave the ginger tofu to marinade overnight to really let it absorb the aromatic flavours, but you can also just let it marinade for an hour or so before using it, if you like. Continue reading

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Sesame-Crusted Pork Loin with Egg-Fried Rice (serves 4)

Sesame-Crusted Pork Loin with Egg-Fried Rice by The Fat Foodie

Last week I made a¬†Chicken Katsu Curry and I had loads of delicious¬†katsu curry sauce left over. I certainly wasn’t going to let it go to waste, so the next night I made this cracking sesame-crusted pork loin with egg-fried rice to go with it. I’ve never tried making egg-fried rice before, but I was really surprised at how quick and easy it was to make. It seems that the trick to making good egg-fried rice is to use cooked, cooled rice, not just-made warm rice, because this helps to keep the rice dry and ensures that it fries properly.

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