I added a marinade inspired by chef René Ortiz to this tofu combo!
Nutritional info of one portion (not including marinade)…
Approx. cost per portion: €1.88
|Ingredients||1 portion||8 portions|
|Rice, brown wholegrain (exchange for quinoa* if you’d like)||100g||800g (320g dry)|
|Ginger||2″ piece||2 x 4″ pieces|
|Garlic||1/2 clove||4 cloves|
Put balsamic vinegar and soy sauce together in a big bowl. Chop the tofu up into whatever size you want. Add tofu to bowl of balsamic vinegar and soy sauce. Leave it there to marinate for at least 1 hour.
Start the brown rice cooking; get it to the simmer stage.
Start the spinach and broccoli cooking, however you wish; I steam them.
Mince garlic; grate ginger.
When tofu has been marinated: heat oil in a non-stick frying pan or pot. Add ginger and garlic and stirfry them until beginning to brown.
Drain tofu, reserving marinade.
Add tofu to frying-pan and cook for around 5–7 minutes.
Add the reserved marinade to the frying pan.
Hopefully your rice, spinach, and broccoli are cooked now; add them to the frying pan.
Let simmer until marinade is reduced.
*267g dry quinoa yields 800g cooked. Nutritional info of 1 portion with quinoa: