Tofu rice bowl with coconut green beans
710 kcal per person
25g Protein
65g Carbs
39g Fat
13g Fiber
Ingredients
- 2 ½ ounce brown rice (70 g)
- 7 ounces green beans (frozen) (196 g)
- 4 ounces tofu (112 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon turmeric (1 g)
- ½ teaspoon Sriracha sauce (3 ml)
- 1 ½ fluid ounce coconut milk (45 ml)
Preparing this recipe
- Cook the rice according to the package directions.
- Bring a pan of water to a boil. Add the green beans and cook for 5 minutes, until tender-crisp.
- Cut the tofu into cubes and pat dry. Finely chop the onion and mince or press the garlic.
- Heat half of the oil in a skillet over medium heat. Cook the tofu for 5 minutes, turning occasionally, until golden brown. Season with salt and pepper.
- Heat the remaining oil in another pan. Sauté the onion until translucent. Add the garlic, turmeric, and Sriracha, and cook for 1 minute. Add the green beans and coconut milk, stir well, and simmer for 3 minutes, until the sauce slightly thickens. Add a splash of water if the sauce becomes too thick.
- Serve the rice topped with the tofu and coconut green beans.
Tip van FitChef
1. Pat the tofu extra dry with paper towels for a crispier texture.
2. Swap the green beans for snap peas.
