Smoked tofu stir-fry with basmati rice, carrots and ginger

Ingredients

For 1 serving

• Smoked tofu160 g
• Basmati rice40 g
• Carrots120 g
• Zucchini120 g
• Ginger8 g
• Tamari1 tablespoon
• Sesame oil2 teaspoons
• Sesame seeds5 g
• Saltto taste

Contains: soy, sesame

Method

1. Bring a small pan of salted water to the boil and cook the basmati rice for 10–12 minutes, until tender; drain and set aside.
2. Meanwhile cut the smoked tofu into roughly 1 cm sticks and the carrots and courgettes into julienne; peel and grate the ginger.
3. Heat half the sesame oil in a wok or wide pan over high heat and stir-fry the tofu for 4–5 minutes, until golden; move it to a plate.
4. In the remaining oil stir-fry the carrots and ginger for 3 minutes, then the courgettes for another 2 minutes, until the vegetables are tender but still crisp.
5. Return the tofu to the wok with the rice, add the tamari and toss everything over high heat for 1–2 minutes, until hot and glossy; finish with the sesame seeds.