High on Tofu
Ingredients
1 tbsp vegetable oil
150 gr firm tofu
50 gr carrots
2 tbsp Tokyo High – Asian Sauce
1 tsp soy sauce
Salt and black pepper to taste
Sesame seeds
Fresh parsley, chopped
Black pepper
1 cup uncooked white rice (about 200 g)
Instructions
- Take the firm tofu out of its packaging and gently pat it dry with a clean kitchen towel or paper towels to remove excess moisture.
- Slice the tofu into slices about 1 cm thick.
- Peel the carrots and cut them into thin strips. The thinner the strips, the faster they will cook in the pan.
- Add the white rice to a pan and cook it according to the package instructions.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat.
- Add the carrot strips and stir-fry them for about 3 minutes, until they begin to soften.
- Next, add the tofu slices. Be gentle to avoid breaking the tofu.
- Season with 1 teaspoon of soy sauce, a pinch of salt, and freshly ground black pepper. Stir-fry for another 3 minutes until the tofu becomes lightly crispy and the vegetables are fully cooked.
- Pour 2 tablespoons of Tokio High sauce into the pan and mix everything well, making sure the sauce evenly coats the tofu and vegetables. Let the mixture simmer on low heat for another minute.
- Garnish with fresh parsley and sesame seeds before serving.
Enjoy!
