Vietnamese Style Tofu and Rice. This is one of our favourite dinner dishes. To save time you can remove the flour part from the recipe and fry the tofu.
High in protein and full of nutrition!
Preparation - 10 mins
Cooking time - 15 mins
Serves - 2
Level - Easy
280g Extra firm Tofu
120g White Rice
Vegetable stock cube (optional)
30ml Coconut Aminos or soy sauce
2 tsp Coconut sugar (optional)
4 tbsp of plain flour
Ginger Root (1 tbsp)
2 Spring onions
1 Bag of spinach
Nutritional Information Per Serving
Kcal - 674
Step 1 - Add the rice and stock cube to a pan and bring to the boil with the lid on, once boiled reduce the heat and leave to simmer stirring occasionally.
Step 2 - Drain the tofu and slice into 6 pieces.
Step 3 - On a separate plate, sprinkle the flour and cover each slice of tofu.
Step 4 - Grate the ginger and chop the spring onion.
Step 5 - Heat the olive oil in a frying pan, once hot fry off the tofu until brown, approx 1/2 mins.
Step 6 - Once tofu cooked, remove from pan and put to one side.
Step 7 - Then, in the same frying pan fry off the onions and ginger for 1/2 minutes, then reduce the temperature down and add in the coconut sugar, amino acids and water.
Step 8 - While the sauce is gently simmering add in the cooked tofu.
Step 9 - While tofu and rice are cooking wilt the spinach in a sperate pan for 2/3 minutes.
Serve, the rice, spinach and tofu then drizzle the extra sauce over the tofu. Add salt and pepper for additional seasoning.
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