TERIYAKI TOFU AND RICE

Ingredients:

1 teaspoon extra virgin olive oil
150g extra-firm tofu, pressed and cut into 1/2″ cubes
2 cloves garlic, minced
1/2 teaspoon fresh ginger, peeled and grated
65g basmati rice
130ml water
50g mushrooms
50g carrots, thinly sliced
50g bell pepper, seeded and chopped
1 tablespoon soy sauce
1 teaspoon sugar free syrup
1 teaspoon chili sauce
1 teaspoon corn-starch
1 green onions

Method:

Step 1

Add the rice along with water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, until all the water has absorbed, and the rice is cooked all the way through.

Step 2

In a large skillet, heat up olive oil over medium heat. Add cubed tofu and sauté for 5-7 minutes, stirring occasionally, until the tofu is lightly brown on all sides. Stir in the garlic and ginger and sauté for an additional 30 seconds.

Step 3

Meanwhile chop your vegetables. Combine the soy sauce, sugar free syrup, and chilli sauce in a cup. In a small bowl make a slurry with 1 teaspoon of corn-starch and 70ml of water (additional). Set aside.

Step 4

Stir in the vegetables to the tofu skillet and Pour in the sauce, stirring so that the vegetables are evenly hydrated. Add the corn-starch slurry and increase the heat to medium-high, bringing the sauce to a light boil. Boil, while stirring, until the sauce thickens. Season with salt and pepper. Remove from heat.

Serve with steamed rice extra and chopped green onions.

Nutrition Facts: