Cabbage & Tofu stir fry with Egg Fried Rice

My lunch, for your delectation. My Asian friend assures me this is very far from being an authentic Chinese dish but good all the same!

Cabbage & Tofu

Serves two, or one very greedy person (me).

• 200g firm tofu
• Half a Savoy cabbage, shredded
• 2 spring onions thickly sliced
• Little thumb of ginger, thinly sliced
• As much sliced red chilli as you're comfy with
• Soy sauce
• 1 lemon wedge per person

1. Take tofu slices and cut into triangular chunks. Pat dry with a teatowel.
2. Heat oil in a wok (sufficient to cover about half the thickness of the tofu) and fry the tofu, about 4 minutes on each side.
3. Drain and reserve the oil, leaving a couple of tablespoons for frying.
4. On a high heat, add the cabbage, onion, ginger and chilli. Stir fry for a few minutes until the cabbage browns very slightly.
5. Add soy sauce and a splash of water and stir, then add the tofu.
6. Cook the cabbage for a few more minutes. It's done when it's al dente, slightly crunchy but cooked through.
7. Drain the cabbage and liquid into a serving dish.
8. As a final touch, squeeze lemon juice over the top.

Egg fried rice

This is my favourite way of using up leftover rice from the night before. It's great just for breakfast with chilli sauce on top.

There are several ways to make egg fried rice, but I like this style which leaves distinct bits of egg. Also saves you the bother of beating the egg first

• Cooked rice
• 1 egg per person
• Chopped spring onion (optional)
• 1/2 tsp sesame oil

1. Add a tablespoon of the reserved oil to the wok and heat.
2. Crack in an egg. Leave the white to cook for a few seconds, then scramble it all.
3. Add the rice (and onion if using), stir and let it heat through and cook for a few minutes.
4. Take off the heat, stir in the sesame oil and serve immediately.