Tofu Rice & Vegetable Bowl

Nutrition per serving

Ingredients

• Firm Tofu
• Jasmine Rice
• Broccoli, fresh, raw
• Carrot, mature, peeled, fresh, raw
• Telegraph Cucumber
• vegetable oil
• Sesame seeds
• Soy sauce
• Maple Syrup
• Rice vinegar
• Minced Garlic

Instructions

1. 1.Drain the tofu and pat it dry. Cut it into 2 cm cubes. Cut the broccoli into small florets, peel the carrot and cut it into thin matchsticks, and slice the cucumber into thin rounds.
2. 2.Prepare the jasmine rice according to the packet instructions.
3. 3.Heat the vegetable oil in a non-stick frying pan over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden.
4. 4.In a small bowl, mix the soy sauce, maple syrup, rice vinegar, finely chopped garlic and water until combined.
5. 5.Pour the sauce over the tofu and cook for 1–2 minutes, stirring until coated. Steam the broccoli and carrot until tender but still slightly crisp.
6. 6.Serve the rice topped with the glazed tofu, broccoli, carrot and fresh cucumber. Sprinkle with sesame seeds and serve immediately.