RECIPE CREATED BY: Elly
TIME REQUIRED: 20 mins
WHAT YOU’LL NEED:
2 Portions Ceres Organics basmati rice
1-2T Ceres Organics Olive Oil
1/2 Block of tofu
2T Ceres Organics Corn flour
4 Cloves of garlic – minced
3T Ceres Organics Maple Syrup
5T Ceres Organics Tamari (use Coconut Aminos for soy free)
4-6C Chopped veggies of choice (or whatever is in the fridge)
I went for cauliflower, zucchini, carrot, beans, capsicum, and a few mushrooms
WHAT TO DO:
First things first, get your rice going and then chop your vege.
Now grab that tofu. Chop it into slithers or cubes or whatever you like and give it a quick pat dry with a clean tea towel or paper towel.
If using, pop the corn flour in a medium sized bowl and turn the tofu through the corn flour until coated. Heat a dash of oil in a pan and cook the tofu on all sides. Then remove from the pan and set aside.
Add another dash of oil to the pan if needed and whack in that garlic followed by your vege.
Once your vege is on the way and starts looking vibrant add the rice syrup and tamari and stir through. Give It a splash of water if It needs It.
Pop the tofu back in and stir again.
Serve over the rice and enjoy!
JAZZ IT UP:
Add anything you like (or have) to this! Ginger, cashews, peanuts, sesame seeds, chilli, dash of lime or sesame oil.
SWAP IT OUT:
Quinoa, cous cous or udon or rice noodles instead of rice.
If tofu isn’t for you (try it this way before you decide) but you could easily swap this for chickpeas, seitan strips or your fave chicken substitute is perfect for this.