Tofu and vegetable stir-fry with rice

Ingredients (serves 2)

• Tofu (firm)300 g
• Broccoli250 g
• Bell pepper150 g
• Carrot100 g
• Rapeseed / sunflower oil15 g
• Rice (dry)140 g

Also: Garlic, ginger, lemon juice, salt

Method

1. Get ready: drain the tofu (300 g), pat it dry with kitchen paper and cut it into 2 cm cubes.
2. Rinse the rice (140 g), pour in 280 ml water and season lightly with salt. Bring to the boil over high heat, then cover and simmer over low heat for 15–18 min until the water is absorbed.
3. While the rice cooks, break the broccoli (250 g) into small florets, cut the pepper into strips and the carrot into thin slices. Finely chop the garlic and grate the ginger.
4. Heat half the oil (7 g) in a frying pan over medium heat. Fry the tofu for 6–8 min, turning now and then, until golden, then lift it out onto a plate.
5. Pour the rest of the oil (8 g) into the same pan and add the carrot and broccoli. Stir-fry over high heat for 3 min, stirring constantly.
6. Add the pepper, garlic and ginger and fry for another 2 min over high heat. If it starts to catch, add a splash of water.
7. Return the tofu, drizzle with lemon juice, season lightly with salt and stir for 1 min over medium heat. Serve with the rice.