cals 412 fat 23g pro­tein 20g carbs 35g serves 2

Women's Health (UK) - - EAT SMART -

Ve­gan? Al­monds are your friends. They con­tain more bone-boost­ing cal­cium – harder to come by if you’re swerv­ing dairy – than any other nut


200g firm tofu, cubed • 120g brown rice • 4 heads of pak choi, torn • fresh co­rian­der, to gar­nish For the mari­nade: thumb­sized piece of gin­ger, grated • 3 gar­lic cloves, crushed • 1 tbsp honey • 3 tbsp tamari • 1 tbsp sesame oil • 1 tbsp al­mond but­ter • 1 tsp chilli pow­der


1. Mix the in­gre­di­ents for the mari­nade to­gether in a bowl and add the tofu. Leave while you prep the rice to let the spices in­fuse. Smells gooood.

2. While the tofu is busy mar­i­nat­ing, put your rice on. Brown takes an age, but it’s worth it for the whole­grain good­ness. Bring a saucepan of wa­ter to the boil, then add the rice and turn down to a sim­mer for 45 mins.

3. Mean­while, re­move the tofu from the mari­nade and place a fry­ing pan over a medium heat. Add the tofu and cook un­til crisp.

4. Re­move the tofu from the pan, then throw in the re­main­ing mari­nade, along with 100ml wa­ter. Bring to the boil, then add the pak choi and cook for 1-2 mins un­til slightly wilted. Once the rice is cooked, drain it and spoon it into bowls.

5. Quickly stir the tofu into the pak choi mix­ture. Serve atop the rice and gar­nish with co­rian­der if that’s your thing.

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