Ingredients
45g Red capsicum
35g Red cabbage
35g White button mushrooms
1 Spring onion
1 Garlic clove
1 tsp Fresh ginger
100g Firm tofu
2 tbsp Tamari soy sauce
3/4 tbsp Smooth peanut butter
2 tsp Maple syrup
1 & 1/2 tsp Lime juice
50g Medium grain brown rice
1/2 tsp Extra virgin olive oil
Methods
Thinly slice the capsicum, cabbage, and mushroom. Dice the spring onion and garlic. Grate the ginger.
Cut tofu into cubes and add to a shallow dish or bowl with half the tamari.
Add peanut butter, remaining tamari, maple syrup and lime juice to a seperate mixing bowl and whisk together.
Heat a non-stick frypan, add oil and pour in tofu and tamari mix. Cook until golden. Set aside.
Add the cooked tofu, sauce and rice to the pan and stir fry for a few minutes. Place in a serving bowl once ready & enjoy!
Add the sliced vegetables to a hot pan and cook for 2-3 minutes.
Add garlic, chopped spring onion and ginger to vegetable mix and cook for a further 2 minutes.
Prepare the rice as per packet instructions.
Add the cooked tofu, sauce and rice to the pan and stir fry for a few minutes. Place in a serving bowl once ready & enjoy!
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