In over two and a half years of marriage, CJ and I have never once eaten tofu. Every so often I make a dodgy fried rice with whatever is in the fridge – usually ham and eggs, with sugar and soy sauce for flavouring. This week I tried something new. I cooked coconut-flavoured rice by adding a cup of coconut milk to the uncooked rice instead of water (then stirring it a few times as it cooked, rather than just letting it go). It tastes brilliant. I fried the results with Chinese-style honey soy tofu (a pack of it from a supermarket shelf – in the same aisle as cold meats and cheese), and topped it with boiled eggs. We then added soy sauce to taste.
This is a great vegetarian meal, and without the eggs it’s even vegan.