Tofu in Black Bean Sauce with Jasmine Rice
A plant-prepped meal that I loved!
I changed this recipe slightly as I do not enjoy using corn starch; I see no point in the add-on, and I want the tofu as it is baked in spices.
I also placed the sesame seed oil on top of the mixed greens instead of including it in the tofu vegetable mixture, and the flavours were amazing!
It is a wonderful high-protein dish that I would love to eat again!
Tofu in Black Bean Sauce with Jasmine Rice
Ingredients
300 g of Organic Tofu
2 tbsp of Black Bean Paste
1 Green Chilli
1-inch Ginger Piece
2 tbsp of Soy Sauce
1 tbsp of Sesame Oil
1 Medium Onion
1 Bell Pepper
1 Celery Stalk
1 tbsp of Sesame Seeds
1 Green Onion
1/2 Jasmine Rice
Mixed Arugula and Mixed Greens 2 Handfuls.
1 mini cucumber
5 mini Tomatoes
1 handful of Raw Pistachios
2 tbsp of Extra Virgin Olive oil
1 tbsp of Vegan parmesan Cheese
Preheat oven to 375F
Rinse, then combine the rice with 1 cup of water, season with salt and bring to a boil over medium-high heat, then cover, turn the heat down to low and cook for 12-15 minutes or until the rice is cooked.
Slice the celery on an angle
Chop the Onion, and the bell pepper.
Slice the Green onion on an angle
Finely chop the garlic, ginger and the chili
Dice the Tofu into medium sized cubes
Season with spices of choice and coat in 1 tbsp of Avocado oil.
Put in the Oven and bake until edges are lightly golden.
Preheat a pan in medium heat and add avocado oil, 1 tbsp.
Add the onion, celery and bell pepper to the hot pan and cook for 3-4 minutes, then add garlic, ginger, and as much of the chili pepper youd like.
Cook for 2-3 minutes, then add the black bean pace and 1 tbsp of soy sauce.
Stir then add the tofu back to the pan. Season generously with black pepper.
Dive the Rice and the mixed greens, cucumbers, tomatoes, parmesan cheese, and pistachios between bowls. and top with the tofu and vegetables.
Garnish with green onion and sesame seeds.
Drizzle the sesame seed oil on the mixed greens and rice!
Enjoy!
