Tofu and vegetable coconut rice bowls with seeds
Crisp-edged tofu and tender veg over sweet coconut rice, with a sticky tamari glaze and toasted seeds.
- Time35 min
- LevelEasy
- Costabout £1.60 a head
Ingredients
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Method
- 1
Put the rice, coconut milk and 200 ml water in a pan with a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes. Leave covered for 5 minutes.
12 min - 2
Heat 2 tbsp oil in a large frying pan. Fry the tofu for 8 minutes, turning, until golden on most sides.
8 min - 3
Mix the tamari, maple syrup and ginger. Pour over the tofu and let it bubble for 1 minute until sticky. Lift the tofu out.
- 4
Add the last tbsp oil and the broccoli and pepper with a splash of water. Stir fry for 5 minutes until just tender.
5 min - 5
Toast the seeds in a dry pan for 2 minutes.
- 6
Spoon the rice into bowls, top with the veg and tofu, and scatter with the seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.