Firm tofu: 150 g (1 cup, cubed), Broccoli: 100 g (1 cup, florets), Bell pepper: 100 g (1 cup, sliced), Soy sauce (low-sodium): 15 ml (1 tbsp), Sriracha: 5 ml (1 tsp), Olive oil: 5 g (1 tsp), Brown rice: 50 g (1/4 cup uncooked), Sesame seeds: 5 g (1 tsp)
1. Cook rice: Rinse and cook 50 g brown rice according to package instructions. 2. Prepare tofu: Press 150 g tofu to remove excess water, then cut into cubes. 3. Stir-fry vegetables: Heat 5 g olive oil in a pan. Add 100 g broccoli and 100 g bell pepper, stir-fry for 5 minutes. 4. Add tofu: Add tofu cubes, 15 ml soy sauce, and 5 ml sriracha. Cook for another 5 minutes. 5. Serve: Plate stir-fry over cooked rice and sprinkle with 5 g sesame seeds.
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