Ingredients
For the Sauce:
- 3 tbsp tamari soy sauce
- 2 tbsp sesame oil
- 2 tbsp maple syrup or honey
- 1 lime juice
- Salt and pepper to taste
For the Tofu:
- 200-300g extra-firm tofu, patted dry
- 1 tbsp sesame seeds
- Oil, for frying
For the Vegetables and Rice:
- 100g brown rice, cooked (cooked weight 200g)
- 2 cloves garlic, crushed
- 1 x thumb size-piece ginger, peeled and grated
- 200g tender stem broccoli, trimmed and in 1/3
- 200g baby corn, halved
- 1 large carrot,cut into thin strips
As Garnish:
- Fresh red chili, sliced
- Fresh coriander, leaves picked
Preparations
You may cook your rice first, or use leftover rice.
For the sauce, add all the ingredients to a small sealable jar and shake to mix.
Chop the tofu into cubes and heat a non-stick pan with some olive oil. Add the tofu, tossing well, and fry off for 5 minutes, or until golden on all sides. Now pour into 2 tbsp of the sauce and allow to sizzle and turn sticky, stirring well. When most of the sauce has bubbled away, add the sesame seeds and stir well to coat.
Remove from the pan to a small bowl and wipe the pan clean.
Add 1 tsp more olive oil and add the garlic and ginger. Stir for 1 minute and then add the broccoli, baby corn and carrot and fry for 5-8 minutes, until tender but with some bite.
Add the rest of the sauce to the pan with the rice and allow to warm through.
Spoon into bowls and top with the tofu, red chili and coriander. Enjoy straight away or allow to cool and keep in a sealed container for 2-3 days.
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