We've given this Korean-style vibrant tofu dish a spicy kick, with chilli and warming fresh ginger, packed with anti-inflammatory properties.
Serves: 2 | Cook Time: 25 mins | Calories: 498 | Type: Vegan + Gluten-Free
- 300g tofu (soya)
- 80g brown rice
- 200g carrots
- 100g baby sweetcorn
- 1 red pepper
- 4cm fresh ginger
- 2 garlic cloves
- 2 tbsp tamari (soya)
- 2 tsp chilli paste
- 2 tsp maple syrup
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.
- Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water, season with a pinch of sea salt and simmer for 20-25 mins.
- Finely chop the garlic and peel and chop the ginger. Trim the sweetcorn and slice in half lengthways, thinly slice the red pepper, peel the carrots and slice into thin matchsticks. Drain and rinse the tofu, cut into 2cm cubes.
- To make the chilli marinade; in a bowl mix together the garlic, ginger, chilli paste, tamari and maple syrup.
- Heat a medium-sized pan on a medium heat with 1 tbsp oil and fry the tofu for 5 mins, then add the marinade and fry for a further 5 mins. Remove from the pan and keep warm.
- Meanwhile, in a separate pan, heat 1/2 tbsp oil on a medium heat, add the baby sweetcorn, red pepper and carrots (keep separated in the pan if possible) for 5 mins until softened.
- Drain the brown rice.
- To serve, spoon the brown rice into a warm bowl. Place the sweetcorn, red pepper and carrots alongside each other on top of the rice to cover half of the bowl, and place the tofu and remaining sauce on the other half of the bowl. Enjoy!