Tofu And Chinese Long Bean Fried Rice

• 2 tsp vegetable or peanut oil + extra, to deep-fry
• 10.5 oz Chinese long beans, cut into 2 inch pieces
• 1/3 cup cornstarch
• 1 tsp Chinese five-spice powder
• 10.5 oz firm tofu, drained, chopped
• 3 cloves garlic, finely chopped
• 1 tbsp fresh ginger, grated
• 2 None spring onions, thinly sliced
• 1 None fresh long red chili, finely chopped
• 16 oz cooked jasmine rice
• 2 tbsp soy sauce

1. Heat a wok or large frying pan over medium-high heat. Add 1 tsp oil and swirl to coat surface. Add beans and stir-fry for 8 mins, or until lightly charred and tender. Set aside and cover to keep warm.
2. Combine cornstarch and five-spice powder. Toss tofu in mixture, shaking off excess. Heat extra oil in a large heavy-bottomed saucepan over medium heat. Working in batches, deep-fry tofu for 1-2 mins, or until golden brown and crisp. Drain on paper towels then cut in half.
3. Add remaining oil to wok over medium heat. Stir-fry garlic, ginger, onions and chili for 30 seconds, or until fragrant. Return beans to wok. Add rice and soy sauce. Stir-fry for 2-3 mins, or until lightly browned. Add tofu and toss to combine. Serve.

vegetable, beans, cornstarch, firm tofu, garlic, ginger, spring onions, long red chili, jasmine rice, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/24472 (may not work)