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Feeds 2-3


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*


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Post Author: CHC