Capture that-Friday-feeling 😀
Prep | 10 mins
Cook | 15 mins
Serves | 4
Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 25 minute meal
INGREDIENTS
1tbsp sesame oil
3 pack of mixed peppers, cored and thinly sliced
2 onions, peeled and cut into thin slices
300g block of form tofu, cut into chunks
2 packs of quick cook Jasmin rice
4 spring onions, white bits only, thinly sliced on the diagonal
Marinade:
4tbsp low-sodium soy sauce, plus more for drizzling
1.5tsp ginger
METHOD
Heat the oil in a wok on high heat, add the onion and peppers and stir fry for 10 mins or, until softened with some char. Whisk the marinade ingredients, add to the pan and stir with a wooden spoon. Note: you’ll see little browned bits in the pan (called fond) these are the foundation of stocks and sauces so you’ll want to stir them in to add loads of lovely flavour. Meanwhile zap the rice in the microwave as per pack instructions (around 2 mins) then stir into the pan. Add more soy sauce to loosen the mix then tip in the tofu, stir gently and cook for a further couple of minutes to heat through. Portion into individual serving bowls and sprinkle over with spring onion. I hope you enjoy and let me know if you make it x
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