Firm tofu: 150 g (1 cup, cubed), Broccoli: 100 g (1 cup, florets), Bell pepper: 100 g (1 cup, sliced), Carrots: 50 g (1/2 cup, sliced), Soy sauce (low-sodium): 15 ml (1 tbsp), Olive oil: 5 g (1 tsp), Garlic: 5 g (2 cloves, minced), Ginger: 5 g (1 tsp, grated), Brown rice: 50 g (1/4 cup uncooked)
1. Cook rice: Rinse and cook 50 g brown rice according to package instructions. 2. Stir-fry tofu: Heat 5 g olive oil in a pan. Add 150 g tofu cubes and cook until golden. 3. Add vegetables: Add 100 g broccoli, 100 g bell pepper, and 50 g carrots. Stir-fry for 5-7 minutes. 4. Season: Add 15 ml soy sauce, 5 g garlic, and 5 g ginger. Cook for another 2 minutes. 5. Serve over cooked rice.
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