| KCAL | PRO | CARB | FAT | FIBER |
| 606.6 | 29.6g | 79.5g | 19.7g | 7.7g |
Makes 2 |
| Tofu 350g or 12.3 oz |
| Basmati Rice 140g or 5 oz, uncooked |
| Cucumber 5 inch piece |
| Mangetout 80g or 2.8 oz |
| Beansprouts 50g or 1.7 oz |
| Lime Juice yield of 1 lime |
| Peanut Butter 1 tbsp |
| Soy Sauce 2 tbsp |
| Hoisin Sauce 2 tbsp |
| Garlic 1 clove |
| Olive Oil Olive Oil |
| Ginger 2 tsp fresh |
| Red Chilli 1 |
| Carrot 1 small |
Method |
| First, prepare the sauces. To a bowl, add the peanut butter, hoisin sauce, a tsp of fresh minced ginger, half a red chilli (finely chopped). Mix well and leave to the side. To a second bowl, add a tsp of ginger, the juice of 1 lime, soy sauce, and half a red chilli. Mix well and leave to the side. |
| Next, prepare the carrots and cucumber. Peel and grate the carrot and finely slice the cucumber. Leave them to the side. |
| Next, bring a large pot of water to a boil and cook the rice according to the instructions. |
| Dice the tofu and then mix it with the soy sauce mixture. Fry on a medium heat with a tsp of olive oil until the tofu is browned. |
| Remove the tofu from the pan and then add the carrot, cucumber, mange-tout and bean sprouts. Cook for 3 to 5 minutes. |
| Add the rice to two bowls and then add the veg, tofu and top with half of the peanut sauce to each bowl. |
Carbohydrates are king when it comes to fueling for performance and recovering from carbohydrate-depleting exercise. This smoothie is packed with 70g of carbs, making it an easy-on-the-stomach alternative to solid carbohydrate sources.
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