This flavoursome turmeric tofu and wild rice recipe is an excellent summer time dinner, served with coriander and lime.
- ¼ teaspoon turmeric
- 150g red and yellow peppers, chopped
- 80g broccoli, chopped
- 3 tablespoons soy sauce (make sure it is a gluten-free kind)
- 1 teaspoon coconut oil
- 1 small onion, long thin slices
- ½ clove garlic
- ¼ teaspoon himalayan salt
- 120g gluten-free wild rice
- 350ml water
- 280g tofu (1 block), medium to firm
Garnishing:
- Black pepper
- Coriander
- Lime
INSTRUCTIONS
- place the tofu on a kitchen towel to soak up extra water for five-10 mins.
- To prepare dinner the wild rice, boil the rice and water in a pan on low heat for round forty minutes till the rice grains are soft and cooked.
- whilst the rice is cooking, chop the tofu in small cubes and vicinity in a separate pan on low warmness so they come to be barely brown. upload the turmeric and soy sauce to the tofu after five-10 minutes, sprinkling over all the tofu pieces, and flip the tofu so that every one the perimeters grow to be brown, cautious no longer to break them.
- you can begin the vegetable stir-fry while the tofu continues to be cooking. region the coconut oil and onion slices in a large pan and let this cook dinner on low warmth for a few minutes earlier than adding the chopped or grated garlic.
- once cooked, add the peppers and broccoli and stir. allow this prepare dinner for 7-10 mins before adding the cooked rice. you can now stir inside the soy sauce and upload the tofu.
- Serve with a slice of lime and a sprinkle of coriander and black pepper.
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