Ginger Tofu Stir Fry
Ingredients
Brown rice
- 1 cup uncooked brown rice
- 3 cups water
Stir fry
- 3 tbsp oil
- 3 cloves garlic
- 5 cm knob of ginger, peeled and chopped finely
- 2 cups broccoli, cut into florets
- 400g firm tofu, cut into cubes
- 2 cups green beans, trimmed and halved
- 2 pcs carrots, peeled and sliced into strips
- 1 pc red capsicum, sliced into strips
- 1/4 cup coconut aminos or soy sauce
- a dash of sesame oil
Preparation
Rinse brown rice and place in a small pot with 3 cups of water. Boil for 5 minutes then reduce to medium heat for about 30 minutes or until rice is cooked and all of the water has evaporated.
Meanwhile, for the stir fry, add oil or water, garlic and ginger to a large saucepan over high heat. Sauté until fragrant.
Add the broccoli to the saucepan and sauté for 1 minute. Add 1/2 cup of water to the saucepan and cook broccoli until its colour has changed. Add the tofu, green beans, carrots and capsicum. Sauté for 5 minutes then add the coconut aminos or soy sauce. Sauté for another 5 minutes or until all vegetables are tender.
Drizzle sesame oil on stir fry and remove from heat.
Serving
Distribute cooked rice and stir-fry in your favorite Coconut Bowls and enjoy.
