400g Tofu (water drained & diced into bite size cubes)
2 cups green beans (roughly chopped)
1/2 cup carrots (diced)
1/2 cup red capsicum (sliced)
2 tbsp sesame oil (for sauteing)
Sauce: 1/4 cup sodium free soy sauce, 1 tsp fresh garlic grated, 2 tbsp organic brown sugar & 1 tbsp corn starch
*If serving over rice please pre-make this*
- Preheat oven to 400 degrees and arrange tofu cubes on a lightly greased tray lined with parchment paper. Make sure no cubes are touching each other. Bake for 30 minutes and then flip tofu onto other side.
- Once tofu is golden brown leave out on the oven and allow to cool. In a bowl whisk together the sauce ingredients and set aside.
- In a large skillet add in the sesame oil, then the vegetables and toss to coat. Cook for 5-7 minutes until the vegetables have softened. Then add in the sauce mixture and tofu.
- Cook for another 5 minutes, stirring often then remove from heat and serve as it for over a bed of rice.
Best when eaten fresh or can be kept in the fridge for a couple days.