Organic September Recipe: Mango and Tofu Fried Rice

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As part of Organic September, I was invited by the Organic Trade Board to share a recipe that makes me happy! Their Feed Your Happy campaign launches today and celebrates organic food, encouraging people to share why organic food makes them feel happy’.

The truth is, most food makes me pretty happy and I love to create simple but delicious food from great ingredients that make me feel good. So, upon arrival of my Riverford Organic box, I decided to take lead from the contents and come up with something new. I love cooking for friends and family, knowing that the food we eat is going to nurture us as much as spending time around the table together. It's one of my happiest times of the week and an opportunity to connect to those around us. And if we are just cooking for ourselves, knowing that we are doing something good for ourselves, the environment and perhaps animal welfare too by eating mindfully produced and lovingly prepared food all feeds in.

With lots of you guys making steps towards veggie diets I have had a lot of requests for tofu based recipes, so I thought it was a good opportunity to come up with something that ticked that box too. The method is simple, and so are the ingredients. I used the mango and spinach from the Riverford Organic box, and the rest were things I already had at home. My favourite tofu brand is Clearspot Organic and I usually buy organic short grain brown rice. 

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Ingredients (serves 2)

150g of brown rice (I like short grain)

1/2 a mango

240g of firm tofu

1 chilli

2 spring onions

2 tablespoons of coconut oil

2 teaspoons of tamari

2 large handfuls of spinach

Start by cooking the rice according to the packet. Once cooked, leave to one side until needed.

While it cooks, prepare the veg and tofu. Cut the tofu into small squares and slice the mango into thin strips.

Finely chop the chilli and leave to one side.

Melt 3/4 of the coconut oil in a pan. Then add the tofu and fry until it begins to brown. Then add the spring onions and spinach and keep mixing as it cooks. As the spinach begins wilting, add the rest of the coconut oil, the rice, mango chilli and tamari until everything is hot through. 

Then serve, seasoning if needed with salt, pepper and extra chilli.

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For more Feed Your Happy recipes and to check out the campaign, head to www.feedyourhappy.co.uk or find the hashtag on social #feedyourhappy

@organicukfood

MainsAnnie Clarke