Tofu and vegetable stir-fry

Ingredients

• 5.5 oz/150 g brown rice
• 14 oz/400 g firm tofu, drained
• 1 tablespoon cornstarch
• 2 tablespoons vegetable or olive oil
• 1 red bell pepper, sliced
• 7 oz/200 g broccoli florets
• 1 carrot, thinly sliced
• 2 garlic cloves, sliced
• 2 tablespoons reduced-salt soy sauce
• 1 teaspoon grated ginger

Method

1. Cook the rice following the package instructions.
2. Press the tofu between paper towels for a few minutes, cut it into cubes and toss with the cornstarch.
3. Heat half the oil in a wok or large pan. Fry the tofu for six to eight minutes, turning, until golden. Remove.
4. Add the rest of the oil and stir-fry the vegetables for four to five minutes. Add the garlic and ginger for the last minute.
5. Return the tofu, add the soy sauce and a splash of water, and toss for one minute.
6. Serve over the rice.