Crispy Tofu with Sprouts and Brown Rice

Cut tofu into 2cm cubes, marinate in soy sauce and set aside.

Combine rice, with 1/2 cup water (Women's program) or 1 cup water (Men's program) and a pinch of salt in a saucepan with a tight fitting lid. Bring to the boil and then simmer for 15 minutes. (Don’t be tempted to lift the lid). Remove from heat and stand, covered for 5 minutes.

Heat half the olive oil in a large frypan over medium-high heat and cook drained tofu a few minutes each side until golden. Set aside.

Without cleaning the pan, heat remaining olive oil and cook sprouts, cut side down for a few minutes until golden. Add garlic, stir and continue to cook for a few minutes.

Combine sweet soy, sesame oil, chilli, and sesame seeds and stir through sprouts and tofu. Top with hazelnuts and serve with rice.

Energy 2052.16kj Calories 490.34cal Protein 21.9g Fibre 10.83g Fat 28.62g Saturated Fat 3.44g Carbs 30.89g Sugar