Samphire, Tofu and Soy Rice

Samphire is salty, crunchy and had a deep seaweed like flavour that pairs well with tofu and soy. I really enjoy making asian inspired noodle dishes like Yaki Soba and have been trying to make more interesting rice dishes. I have found been sprouts hard to replace since they don't pair well with rice. Samphire is the perfect solution.

Ingredients

Samphire

Firm tofu

Brown rice

2 beaten eggs

Thinly sliced red onion

soy sauce

minced fresh ginger

chilli paste

mirin

Directions

*1*

Steam the brown rice by covering the rice with enough water to just reach past the knuckles of your hand (when rested on the rice). Press the tofu to remove any excess water, this is essential if you are to get crispy tofu.

*2*

Cut the tofu into 1 inch squares and fry in sunflower oil on a high heat until coloured. Dip the fried tofu into soya sauce when finished, to marinade.

*3* 

Gently stir fry the samphire and red onion in a wok for a few minutes. Next add the egg and stur until it is cooked through. Finally add the tofu, rice and ginger marinade. Serve with Japanese chilli, sesame and orange powder and fresh chopped coriander.