Three Pea and Tofu Stir-Fry, Served With Coconut Rice
A classic twist on the normal style rice served with a stir-fry, this dish is low in saturated fat, sugar and salt, making it the perfect easy vegetarian option!
- 35 min
- Easy
- 6 Portions
Ingredients
Basmati Rice 75 g
Grated/Desiccated Coconut 20 g
Olive Oil 10 g
Ginger 5 g
Garlic 5 g
Onion 240 g
Courgettes 240 g
Red Pepper 160 g
Tofu 250 g
Black-Eye Beans 400 g
Mange Tout 150 g
Tamari 30 g
Coriander 5 g
Water 500 ml
Instructions
1. To make the coconut rice, sautee the rice and coconut in a little of the olive oil for 2-3 minutes. Add the water, bring to a boil, and then cover and let it cook until the rice is tender.
2. In a wok or large flat pan, sautee the ginger, garlic and onion with the remaining oil until soft. Add the courgettes, pepper and tofu, and stir-fry for a further couple of minutes before adding all the beans.
3. Add the tamari sauce and continue stir-frying until the mange tout have turned a deeper green and all the other ingredients are cooked.
4. Add the coconut rice to the vegetables with some fresh coriander.
6. Stir and then serve immediately with some more coriander.
