SPEEDY & SIMPLE TOFU SPINACH STIR FRY

Ingredients

• 130 g Jasmine rice
• 200 g Tofu, raw (not silken), not cooked, firm, not drained
• 25 g Tamari sauce, MRSJP
• 1 pcs Bell pepper
• 90 g Baby spinach
• 13 ml Vegetable broth, bouillon or consomme, low sodium

Method

1. Cook the rice according to package directions and set aside.
2. Heat a large nonstick skillet over medium heat and add the vegetable broth (stock). Once hot, add the tofu and cook for four minutes per side, until crispy and browned. Add in half the tamari and stir to combine.
3. Remove the tofu and set aside. Leave the leftover broth in the skillet.
4. Add the bell pepper to the skillet and cook until lightly browned, about five minutes. Lower the heat and add the spinach. Cook until wilted.
5. Add the tofu back to the skillet. Add the remaining tamari and stir to combine. Season with pepper to taste.
6. Divide the rice onto plates and top with the tofu mixture.
7. Enjoy!