Baked rice with crispy tofu

This is definitely not a fancy or photogenic food but quick and really tasty. 

200g  White rice

375g firm tofu

sunflower oil for frying 

3-4 tbsp cornstarch to dust the tofu 

1 big white onion, peeled, chopped roughly

2 cloves of garlic, peeled, pressed

1 red pepper, deseeded and roughly chopped

2 tablespoons olive oil

6 spring onions, only the white/light green part

200g frozen garden peas

2 tbsp sweet soy sauce

2 tbsp soy sauce

1. Cook the rice 3 minutes shorter than indicated on the package.

2. Put the onion, garlic, red pepper and 1 tablespoon of olive oil in a blender and puree them. Cut the spring onion into rings.

3. Meanwhile, pour enough sunflower oil into a large frying pan/wok to come to 5mm up the sides and heat. Cut the tofu into large cubes, about 2x2cm. Toss them in some cornstarch (about 4 tablespoons) and shake off the excess, then add the tofu cubes to the hot oil. Fry, turning them around as you go until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.

4. Remove the oil and any remaining stuff from the pan, and when the pan is clean, heat 1 tablespoon of olive oil over medium heat and fry the red pepper paste for 5 minutes, stirring constantly. Add the rice, garden peas, and spring onion and stir-fry everything for 3 minutes over high heat, until all the ingredients are well mixed and cooked. Add the soy sauce and mix well.

5. Divide the fried rice over deep plates.

Note: marinate the tofu with garlic, ginger and soy sauce for an hour before use.