Friends – this has to be one of the best meals I’ve made to date, and it only took me around 35-40 mins from start to finish.
Tofu is loaded with an abundance of nutrients - calcium and protein to name a couple of important ones - and even though it isn't to some people's liking (due to certain myths and beliefs about its effect on the body) it is a food that for the vast majority will work well.
This recipe was absolutely bursting with flavour - give it a try, add your own flavours to it if you wish and get creative!
Ingredients
- One block organic, non-GMO tofu
- One cup of white Basmati rice
- 3-5 stalks of pak choi (or however many you wish)
- 1/2 can of organic coconut milk
For the tofu marinade
- 3-5 tablespoons of Teriyaki sauce
- 2 tablespoons of agave syrup
- 2 cloves minced garlic
- 2cm of minced ginger
- Teaspoon of chilli flakes
- 1 1/2 tablespoons of coconut flour
Method
- Make the rice by adding the coconut milk along with one cup of water, and cook according to packet instructions
- Open and drain the tofu, and cut into cubes
- Place all of the marinade ingredients into a bowl, and whisk to create an even paste. Spread your diced tofu on a plate or in a bowl and pour the marinade on, using your hands to ensure each side of the tofu squares are covered. Allow to sit for 15 minutes
- Add some olive oil to a pan and then pan fry tofu on all sides until browned
- For your pak choi, add to a steamer and lightly steam for 3-4 minutes (maintain a bit of a crunch!)
- Serve up, top tofu with a little bit of sriracha sauce, and enjoy this one!
Let me know how you get on with it, and if you want to see more recipes in future emails.
Have a great weekend and stay healthy,
Jeff