1 vegan egg
2 tsp linseed oil
3 tbsp olive oil
200 g/7oz long grain rice, cooked
½ tbsp turmeric
100 g/3 ½ oz frozen peas, thawed
100 g 3 ½ oz beansprouts
50 g/1 ¾ oz tofu, drained and dried on kitchen towel
Cut into chunks
3 garlic cloves, crushed
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice vinegar
3 pak Choi, quartered lengthways
2 tbsp sesame seeds toasted
50 g/1 ¾ oz cashew nuts (optional
1.Beat together the egg and linseed oil and set aside. Heat 2 tablespoons of the olive oil in a wok or large frying pan, add the rice and turmeric and stir-fry for 3-4 minutes.
2.Add the peas, spring onions, beansprouts and ( cashew nut) I used chickpeas instead of cashew nuts and stir fry for 3 minutes.
3.Push the rice to one side of the wok, pour in the egg mixture and leave to set for a few seconds, then move it around with chopsticks to break it up. Stir into the rice, then remove the heat and cover while you cook the tofu.
4.Heat the remaining linseed oil in a frying pan, add the tofu and cook for 4-5 minutes, turning frequently, until light brown all over.
5.Mix the garlic, soy sauce, maple syrup and vinegar together, add to the tofu and cook, stirring occasionally, for 2-3 minutes until the sauce thickens. Meanwhile, steam the pak Choi.
6.Divide the rice between four warmed bowls, top with pak Choi and maple tofu, sprinkle with sesame seeds (optional) Serve.