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Ingredients:
-
200gtofu
-
150gbrown rice
-
100gbroccoli
-
100gred bell pepper
-
100gcarrot
-
2tbspsoy sauce
-
1tbspolive oil
-
2clovegarlic
-
10gginger
-
10gsesame seeds
Preparation Time: 30 minutes
Instructions:
- Cook the brown rice according to package instructions.
- Cut the tofu into cubes and pat dry with a paper towel.
- Heat olive oil in a large pan over medium heat.
- Add garlic and ginger, sauté for 1 minute until fragrant.
- Add tofu cubes and cook until golden brown on all sides.
- Add broccoli, red bell pepper, and carrot to the pan.
- Stir-fry the vegetables for about 5-7 minutes until tender-crisp.
- Add soy sauce and sesame seeds, stir well to combine.
- Serve the stir-fry over cooked brown rice.
| Nutrition | Per Serving 723 g | Per 100g |
|---|---|---|
| Energy | 600 kcal | 83 kcal |
| Protein | 28 g | 3.9 g |
| Fibre | 12 g | 1.7 g |
| Salt | 2 g | 0.3 g |
| Sugar | 8 g | 1.1 g |
| Carbohydrates | 80 g | 11.1 g |
| Fat | 20 g | 2.8 g |
-
200gtofu
-
150gbrown rice
-
100gbroccoli
-
100gred bell pepper
-
100gcarrot
-
2tbspsoy sauce
-
1tbspolive oil
-
2clovegarlic
-
10gginger
-
10gsesame seeds
Cook the brown rice according to package instructions.
Cut the tofu into cubes and pat dry with a paper towel.
Heat olive oil in a large pan over medium heat.
Add garlic and ginger, sauté for 1 minute until fragrant.
Add tofu cubes and cook until golden brown on all sides.
Add broccoli, red bell pepper, and carrot to the pan.
Stir-fry the vegetables for about 5-7 minutes until tender-crisp.
Add soy sauce and sesame seeds, stir well to combine.
Serve the stir-fry over cooked brown rice.