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Vietnamese Tofu Rice Bowl

Vietnamese Tofu Rice Bowl

 

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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