Firm tofu: 150g (5 oz), Brown rice (cooked): 100g (1/2 cup), Broccoli: 80g (1 cup, florets), Bell peppers: 60g (1/2 cup, sliced), Carrots: 50g (1/2 cup, julienned), Snow peas: 40g (1/2 cup), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Soy sauce (low-sodium): 15ml (1 tbsp), Sesame oil: 5ml (1 tsp), Sesame seeds: 5g (1 tsp)
1. Prepare tofu: Press and cube 150g firm tofu. 2. Cook tofu: In a wok, heat 5ml sesame oil and cook tofu until golden. Remove and set aside. 3. Stir-fry vegetables: In the same wok, stir-fry 6g minced garlic and 5g grated ginger for 30 seconds. Add 80g broccoli florets, 60g sliced bell peppers, 50g julienned carrots, and 40g snow peas. Stir-fry for 3-4 minutes. 4. Combine: Return tofu to wok, add 15ml soy sauce, and toss to combine. 5. Serve: Place over 100g cooked brown rice and sprinkle with 5g sesame seeds.
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