Ingredients: For the crispy tofu: • 50g cornflour (+ 1 tbsp for the sauce) • 300g tofu, cubed • 1½ tbsp 100% Coconut Oil • 1 garlic clove, finely chopped • Small cube of ginger, finely chopped • 1 onion, thinly sliced • 2 tbsp soy sauce • 1 tbsp sesame seed oil • 1 tbsp brown sugar • 75ml water To serve: • 125g basmati rice (dry weight) • Chopped carrot • Chopped cucumber • Sesame seeds, to garnish Lunch 1. Coat tofu in 50g cornflour. Heat 1 tbsp coconut oil in pan, then add tofu. 2. Fry tofu on medium until crispy and golden, set aside. 3. Add coconut oil, garlic, ginger to pan, fry 1 minute. 4. Add onion, fry until soft. 5. Add soy sauce, sesame oil, brown sugar, then stir. 6. Mix cornflour with 75ml water, add to pan. 7. Simmer sauce until thickened. Return tofu, coat with teriyaki sauce, remove from heat. 8. Plate rice, tofu, carrots, cucumber and garnish with sesame seeds. CRISPY TERIYAKI TOFU & RICE PROTEIN 19.2g FAT 18g CARBS 60g KCAL 497 35 MINS COOKING TIME SERVES 3 PEOPLE x 3 BACK TO MENU
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