Day 6: Supper – Stir-Fried Vegetable Tofu and Rice

A vibrant, protein-rich dish with crisp vegetables and tangy garnish.

Ingredients (Serves 2)

  • 200g tofu, cubed
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 cup green beans, trimmed
  • 1 medium carrot, julienned or thinly sliced
  • 1 tbsp oil (sesame, sunflower, or your choice)
  • 1 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1/4 cup vegetable stock
  • Salt, to taste
  • Juice of 1 lime
  • 1 tsp sesame seeds
  • coriander
  • 1 cup rice
Day 6c dinner vegetable stirfry1 RECIPE

Instructions

  1. Cook the rice according to package instructions. Set aside.
  2. Prepare the tofu: Pat dry and cut into bite-sized cubes.
  3. Heat oil in a large frying pan or wok over medium-high heat.
  4. Add tofu and cook until golden on all sides. Keep turning the tofu. Set aside
  5. Add oil, garlic and ginger to the pan, stir-fry on a medium heat for 2 minutes
  6. Add vegetables starting with carrots and green beans. Stir-fry for 2 minutes.
  7. Add peppers and continue to stir-fry for another 3–5 minutes.
  8. Return tofu to the pan. Add soy sauce and vegetable stock. Stir well to coat everything.
  9. Simmer for 2–3 minutes until sauce is slightly reduced. Season with salt if needed.
  10. Serve over cooked rice, garnished with a squeeze of lime, a sprinkle of sesame seeds and fresh corriander