I made this as a quick post-gym meal and had absolutely no intention of turning it into a recipe. However it was so quick, easy, delicious and filling that it is way too good not to share!

Servings: 1

Ingredients

• 1 block (Approx 280g) tofu, drained
• 15g cornflour
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp maple syrup
• 1 tbsp soy sauce (+1 tsp)
• 1/2 tbsp hot sauce
• Spray oil
• 170g cauliflower, blitzed in a blender to form a rice
• 100g green beans (if frozen, cover with boiling water to defrost, then drain)
• 1 carrot, julienned
• 4 spring onions, sliced

Method

1. Chop the tofu into blocks and place in a bowl with the cornflour. Toss until all the chunks are coated and then set aside
2. In another bowl, combine the ginger, garlic, maple syrup, 1 tbsp soy sauce and hot sauce. Stir and set aside
3. Spray a little oil into 2 seperate pans. In one pan, add the tofu, and in the other add the green beans and carrots. Fry for about 8 minutes, stirring the veggies regularly and occasionally shaking the tofu pan, allowing it to crisp up
4. Add the spring onions to the green beans and carrots, fry for about 1 minute then add the cauliflower rice. Stir until everything is well combined then pour half of the maple soy mixture over the veggies, and the other half over the tofu
5. Stir contents of both pans to make sure everything is covered with sauce, then add an extra tsp of soy sauce to the tofu
6. Remove from heat, transfer rice to a bowl then top with the cauliflower. Sprinkle over some sesame seeds, corriander leaves and serve with a slice of lime. Enjoy!