Instructions

1. Drain and pat dry the tofu, then cut it into 2cm cubes. Put them in a bowl, pour over the sesame oil and seeds. Toss well.
2. Heat the vegetable oil in a wok or large frying pan. When it's almost smoking, add the tofu and stir-fry until crispy on each side. Transfer them to a plate. Wipe out the pan.
3. Beat together the egg, sesame oil and half of the soy sauce. Finley chop all vegetables.
4. Heat the vegetable oil in the wok. When it's almost smoking add the chopped vegetable of your choice and half of the spring onions. Stir-fry for a minute or so, then add the rice. Stir-fry for another minute.
5. Add the soy sauce and ground pepper, then push the veggies to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds. When it begins to set, stir with a small wooden spoon to break it up.
6. Toss the scrambled egg with the rice, add the remaining spring onion, chopped radish, coriander and tofu. Sir-fry for another minute or until everything has warmed through.
7. Serve warm.