This is a delicious, nutritious and quick dish to make up, especially for a busy Monday.

Serves 2


1 pack firm tofu (280g)
8-10 Shitake mushrooms
1 pack Mangetout (green beans)
½ red chili
1 inch fresh ginger
1 tbsp. tamari soya sauce
2 tsp tamarind paste
6 tbsp. corn flour/tapioca flour or gluten free plain flour
1 cup brown rice


  1. Wash rice and place in a saucepan with 2 cups just boiled water, a pinch of sea salt and simmer until cooked (about 30 minutes)
  2. Drain & rinse the tofu.  Cut tofu into 2cm pieces (bite-size)
  3. In a large bowl, put the corn flour, salt & pepper and mix.  Thinly coat the tofu in the corn flour and leave to one side
  4. Finely chop red chili, peel & grate ginger, slice mushrooms and mangetout
  5. Sauce: in a bowl mix tamari, tamarind paste, ginger & chilli
  6. Heat a frying pan/wok with 2 tbsp. of oil and cook the tofu browning all sides
  7. Add mushrooms & mangetout until softened
  8. Pour in the sauce
  9. In a serving bowl put the brown rice and top with tofu and vegetables.
  10. Optional:  garnish with fresh coriander.


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