Tofu with peanut sauce and rice

Ingredients (serves 2)

• Tofu (firm)300 g
• Peanut butter30 g
• Broccoli250 g
• Carrot100 g
• Rice (dry)130 g
• Rapeseed / sunflower oil10 g

Also: Garlic, ginger, lemon or lime juice, chilli, salt, hot water

Method

1. Get ready: rinse the rice, cover with 260 ml water, season lightly with salt and cook, covered, over low heat for 15 min. Press the tofu between paper towels and cut it into cubes.
2. While the rice cooks, break the broccoli into small florets and thinly slice the carrot. Finely grate the garlic and ginger.
3. In a frying pan, heat 1 tbsp oil (10 g) over medium heat. Fry the tofu for 8–10 min, turning often, until golden on all sides.
4. Meanwhile, steam the broccoli and carrot over medium heat for 4 min, until bright in colour but still crunchy.
5. Sauce: mix 30 g peanut butter (about 2 tbsp), the garlic, ginger, lemon or lime juice, chilli and 4 tbsp hot water until smooth.
6. Put the tofu and vegetables on the rice and pour over the sauce.