Sautéed vegetables, tofu teriyaki and sesame, rice
A mix of crunchy seasonal vegetables cooked ultra-fast for more benefits and vitamins. Tofu cooked in teriyaki sauce, cooked just right, to delight you. Enjoy the meal.
Other recipes
Ingredients
Portions:
4
75 g
fair trade organic basmati rice
150 g
tofu bio CH, cubed
1 tbsp
teriyaki sauce
1 tbsp
sunflower oil high
50 g
Chinese cabbage, sliced
50 g
pak choi, sliced
50 g
broccoli, cut into florets
25 g
onion, sliced
25 g
celery stalk, sliced
25 g
red onion, sliced
25 g
carrot, julienned
25 g
soya bean sprouts
25 g
edamame, shelled
25 g
cashew nuts
1 tsp
fresh ginger, grated
1 tbsp
white sesame
1 tsp
ground black pepper
salt, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 75 g of fair trade organic basmati rice under cold water until the water runs clear. Cook according to package instructions, then set aside.
- In a bowl, combine 150 g of cubed tofu bio CH with 1 tbsp of teriyaki sauce. Let it marinate while preparing the vegetables.
- Heat 1 tbsp of sunflower oil in a large pan over medium-high heat. Add 50 g of sliced Chinese cabbage, 50 g of sliced pak choi, 50 g of broccoli florets, 25 g of sliced onion, 25 g of sliced celery stalk, 25 g of sliced red onion, and 25 g of julienned carrot. Sauté for 5-7 minutes until the vegetables are tender-crisp.
- Add the marinated tofu to the pan along with 25 g of soya bean sprouts, 25 g of shelled edamame, and 25 g of cashew nuts. Sauté for another 5 minutes until the tofu is heated through and the nuts are golden.
- Stir in 1 tsp of grated fresh ginger, 1 tbsp of white sesame, and 1 tsp of ground black pepper. Season with salt to taste and serve immediately over the cooked rice.
For extra flavor, consider adding a splash of soy sauce or a squeeze of lime juice before serving.