Hiya! Pour la recette en Français c’est ici.

-Ingredients-
-Sauce-
- 2 tbsp soy sauce or tamari
- 2 tbsp rice wine vinegar
- 2 tsp maple syrup
- 2 tsp Sriracha sauce (optional)
- 2 tsp toasted sesame oil
- 1 small garlic clove, grated finely
- 2 tsp grated ginger
-Main-
- 200 g / 7 oz firm or extra firm tofu
- 2 tbsp soy sauce or tamari
- 2 tbsp cornflour (optional)
- 4-6 tsp neutral-tasting oil
- 200 g / 7 oz broccoli, chopped into equal size pieces
- 100 g / 3.5 oz sugar snap peas
- 1 carrot, sliced thinly
- 1 ear of corn, kernels shaved off with a sharp knife
- 2 spring onions, sliced thinly
- 3-4 cups of rice

-Instructions-
- Mix all the sauce ingredients together in a small bowl, set aside.
- If using tofu, cube it and place it in a medium-size bowl. Pour 2 tbsp of soy sauce (or tamari) over it. Mix well, allow it to marinate for 30 minutes or so, spooning the soy sauce over the exposed pieces now and then.
- If you intend to fry (rather than bake) your tofu, you could give it a light dusting (a small sieve or teas strainer is good for that) of cornstarch/cornflour just before frying.
- Heat up a large wok. Add 2 tsp of oil and allow it to get hot (almost smoking).
- Heat up a small frying pan. Add 2 tsp of oil and allow it to get hot. Pan-fry the tofu until lightly charred on all sides. Alternatively, bake it in a 200° C / 390° F oven for about 20 minutes.
- Once the oil is hot, add the chopped kale or broccoli and stir-fry for 2 minutes.
- After 2 minutes, push the veggies to the side of the wok and add another 2 tsp of oil. Allow it to heat up and follow it up with sugar snap peas, carrots, corn kernels and sliced spring onions. Stir-fry for another 2 minutes.
- Now toss in the cold rice and stir-fry until reheated.
- Stir in the sauce and baked or fried tofu cubes.
- Divide between two bowls and dress with extra Sriracha if you enjoy things a bit spicier.
