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Ingredients (2 serves) :
300g firm tofu
1 tbsp miso paste
2 tbsp tamari sauce
1 tbsp sesame oil
1 cup brown rice
2 tbsp ground almonds
2 tbsp sesame seeds
1 tbsp flour
Salt and pepper
2 tbsp olive oil
Large handful of green beans
2 tbsp pickled ginger, finely sliced
1 spring onion, shredded
1 tsp sesame seeds, to serve
Cut the tofu into 4cm chunks. Combine the miso paste with 2 tablespoons of Tamara sauce, a tablespoon of sesame oil and a squeeze of lemon. Drizzle over the tofu and gently toss together so that the pieces are well covered. Cover and pop in the fridge to marinate for a couple of hours, or overnight, if possible.
Cook the rice as per instructions.
In the meantime, combine the ground almonds, sesame seeds, flour and a generous seasoning of salt and pepper. Spread out on a plate and then dredge the tofu through so that it is covered on all sides.
Warm a frying pan over a moderately high heat. Add some oil, let it heat, then gently fry the tofu until golden brown on all sides. Wipe down the pan, add a little sesame oil and quickly fry the green beans for several minutes. Add the rice and grains and quickly heat through, followed by a little soy sauce to taste and the ginger. Toss through the tofu pieces, then scatter over the spring onion and sesame seeds and serve.
** For males or physically active females, add an additional 1/2-1 cup basmati rice