[Calorie Smart] NZ Teriyaki Tofu & Ginger Veggie Stir-Fry
with Rapid Rice & Lime
- Sesame
- Soy
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
Ingredients
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Basmati Rice
1
Lime
1 packet
Ginger Paste
1
Carrot
1
Courgette
1
Asian Greens
400 g
Firm tofu
(Contains: Soy, May contain traces of allergens, Eggs, Sesame, Crustaceans; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Roughly chop Asian greens. Thinly slice courgette and carrot into half-moons. • Slice lime into wedges. • Cut plain tofu (see ingredients) into 2cm chunks. • In a small bowl, combine, teriyaki sauce, ginger paste, a generous squeeze of lime juice, the soy sauce and the water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette until tender, 4-5 minutes. Add Asian greens and cook until just wilted, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Return vegetables to the pan. Reduce heat to low, then add teriyaki sauce mixture and cook, tossing, until combined, 1 minute.
• Divide rapid rice between bowls. Top with teriyaki tofu and ginger veggie stir-fry. Serve with any remaining lime wedges. Enjoy!
