Directions
Today’s recipe is a quick and light meal, great for busy days.
300 g extra firm tofu, cut in cubes
1 medium eggplant, cut in cubes
250 g green beans, trimmed
2 medium carrots, finely sliced
1 chili, finely sliced
2 green onions, finely sliced
75 ml soy sauce
2 tsp Sriracha
2 tsp sugar
3 garlic cloves, grated
2 tsp ginger, grated
½ lime, juice
2 tsbp vegetable oil
200 g cooked rice
In a bowl mix the soy sauce, Sriracha, sugar, ginger, garlic, lime juice and half of the oil. Add the tofu and eggplant and let them marinate for 15 minutes.
Heat the remaining oil in a pan and add tofu and eggplant and cook for 5 minutes or until golden on all sides. Add the carrots and green beans and cook, stirring occasionally, until tender, 2-3 minutes.
Divide the rice between plates, add the tofu stir fry and garnish with green onions and chili.
Enjoy!
