Masala tofu and fried rice

[sobrique]

OK, so I'm thinking about more cooking experiments. I'm aiming for somewhere shy of actually killing the person I'm cooking for, and I'll count that as a victory. But y'know, a bonus if they're actually enjoying it.

I'm thinking that I'd try an adapt a masala fish recipe, to do 'masala spice tofu', with a fried rice of some kind.

Pilfering from: http://www.grouprecipes.com/35472/masala-fish.html or something similar, to mix up a 'masala sauce' to marinade some tofu in, then pan fry it.

And then use something like: http://chinesefood.about.com/od/ricefried/r/basicfriedrice.htm
Maybe adapting to include some other vegetables. Peas, Carrot, pepper, maybe some red onion.

There seems to be a bit of debate as to which bit you cook first though: http://www.bbc.co.uk/food/recipes/database/eggfriedrice_67782.shtml

E.g. do you fry the egg and stir in the rice, or fry the rice and stir in the egg. I suspect I'll go with the latter, as I think that'll make the egg more subtle.

Anyway, was wondering if anyone had experience of doing something like this, and had any useful suggestions? (This one, unfortunately, violates my 'simple cooking' rule of - 'can be prepared in an hour or less' since you need to prepare/marinade beforehand.)
Specifically, can you just 'lightly fry' tofu for ~10 minutes and have it cook, or are you better off cooking it before hand? Fish cooks quick, and that's what I'm trying to adapt.

Edit: And actually this looks rather promising: http://www.bookofyum.com/blog/gluten-free-menu-swap-garam-masala-indian-tofu-scramble-recipe-3905.html

Comments

[crashbarrier.livejournal.com]

After some experimentation of my own (I like egg rice:)) I have found that an exceptable outcome is, cook the rice before hand and allow to go cold. (i usually use left over rice from previous meal, but you can use straight to wok rice too..). cook the cold rice in oil in a flat bottomed non-stick frying pan, until heated through (be careful not to get the pan too hot or it will scorch) season.. when rice is hot enough to eat. Make a small hole in the centre, pour in beaten egg. sllow egg to stand for a while and begin to solidify, depending on how big you want the egg lumps.

then stir into the rice..

I usually make the rice after everything else because it takes literally onlt a few minutes to put together. But that is a personal choice.

[sobrique.livejournal.com]

Ideally I want the egg lumps as small as possible.