Ready in 20 minutes
2 cups cooked brown rice
1 block extra-firm tofu
juice of ½ large orange
2 tbsp. low-salt soy sauce
2 tsp sesame oil
1 tbsp. minced fresh ginger
¼ tsp red chilli flakes
2 tbsp. grapeseed, peanut or canola oil
1 red or orange capsicum, thinly sliced
2 shallots, thinly sliced
1 bunch collard greens, stems and ribs removed, roughly chopped
2 tbsp. sesame seeds
Sandwich tofu between paper towels and press gently to extract excess liquid. Slice into 1cm cubes and set aside. In a small bowl, whisk together orange juice, soy sauce, sesame oil, ginger and chilli flakes. Heat grapeseed oil in large pan or wok over medium-high heat. Place tofu in pan and cook, stirring often, until golden. Remove and set aside. Add red capsicum and shallots to pan; cook one minute. In batches, add collards and cook until slightly wilted. Return tofu to pan along with orange sauce and cook one minute. Serve over rice and garnish with sesame seeds.
Nutrition per serving: calories 453, total fat 21g, saturated fat 3g, trans fat 0g, protein 20g, carbs 48g, fibre 6g, sugar 4g
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