Jasmine Rice with Stir Fry Tofu

Ingredients

• ½ block or 40grams of Tofu
• ¼ Tsp salt
• ¼ Tsp black pepper
• 2 Tbsp. Low sodium soy sauce
• 1 Tbsp. vegetable oil
• 1 cup of Jasmine rice
• ½ of medium white or red onions
• 1 small sweet pepper
• 1 cup bean sprout
• ½ medium carrot
• 1 cup of snow peas
• 1 thumb of ginge
• 2 cloves of garlic
• 2 Tbsp. Vegetable stir fry sauce
• 1 Tbsp. Sesame oil
• ½ Tbsp honey

Directions

• Add soy sauce, salt, black pepper into a mixing bowl and mix well , cut tofu into cubes and mix with marinate, marinate for about an hour in refrigerator.
• Add sesame oil into a pan on medium heat and add marinated tofu. Cook until golden brown. After completion place Tofu on a paper towel to soak up any excess oil.
• Add 1 cup of Jasmine rice with 3 cups of water or as per instructions on your packaging, rinse your rice thoroughly before putting to boil add salt to taste, rice may take up to 15mins or less based on your package instructions fluff when finished.
• Add sesame oil to a pan on medium heat, then add carrots. When carrots is soften add ginger, onions, sweet peppers, garlic, snow peas and bean spout. Cook for about 8 min or until vegetables are cooked. You can cook to your liking and you can use any vegetable combos of your choice.
• In a separate bowl add stir fry sauce, sesame oil and honey. Mix thoroughly.
• When stir fry is almost finished add stir fry sauce to vegetables.
• Serve with a garnish of sesame seeds and chives for added touch.