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
- Chop the tofu into blocks and place in a bowl with the cornflour. Toss until all the chunks are coated and then set aside
- In another bowl, combine the ginger, garlic, maple syrup, 1 tbsp soy sauce and hot sauce. Stir and set aside
- 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
- 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
- Stir contents of both pans to make sure everything is covered with sauce, then add an extra tsp of soy sauce to the tofu
- 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!
