Ginger Tofu Stir Fry with Asparagus and Basmati Rice
Nutrition per serving
| Calories | 438 kcal |
| Protein | 21 g |
| Carbs | 47.3 g |
| Fats | 20.4 g |
| Saturated Fat | 3.1 g |
| Monounsaturated Fat | 11.5 g |
| Polyunsaturated Fat | 4.8 g |
| Sugars | 4.6 g |
| Fiber | 6.3 g |
| Sodium | 513 mg |
Ingredients
| Asparagus | |
| Extra Firm Tofu | |
| Garlic | |
| Basmati Rice | |
| Ginger | |
| Soy Sauce (tamari) | |
| Lime | |
| Olive Oil |
Preparations
1. Remove the ends from the asparagus and cut them into 4cm pieces.
1. Remove the ends from the asparagus and cut them into 4cm pieces.
2. Drain the tofu and press out the moisture using paper towels. Cut into bite-size pieces.
3. Peel/finely dice the garlic.
Cooking Instructions
1. Bring 175ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
1. Bring 175ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
2. In a non-stick skillet, heat a tsp of olive oil. Add the asparagus and cook for minute until browned. Transfer to a plate and set aside.
3. Add a tsp of olive oil to the same skillet and turn heat to high. Add the tofu and stir fry for a minute. Transfer to the plate with the asparagus.
4. Add the garlic, ginger to the pan with a tsp of olive oil and cook for 30 seconds. Return the asparagus and tofu to the pan with the soy sauce, juice of ¼ of the lime and 2 tbsp of water. Toss all the ingredients together and cook for a final minute.
5. Using a fork, fluff up the rice to separate the grain.
6. Serve the rice in a bowl with the tofu stir fry on top.