TERIYAKI TOFU WITH RAINBOW VEGETABLES AND BROWN RICE

Serving: 1

Preparation time: 25 minutes

Calories: 628kcal Protein: 41g Carbs: 69g Fat: 21g

An Asian-inspired dish with a little twist. It's delicious, full of protein and the veggies give you all the micronutrients you need to recover from training.

Ingredients

- 225g firm tofu

- 1 small carrot

- 1 cup of broccoli

- 1 cup of red cabbage

- 100g brown rice

- 1 tsp sesame seeds

- 1 tbsp teriyaki sauce

- 1 tbsp maple syrup

- 1 tbsp soy sauce

- 1 tbsp cornstarch

- 1 lime (just the juice)

- 1⁄2 red chilli

- 10g chopped coriander

- 1 seaweed leave

- 1 tbsp olive oil

Instructions:

1 - Start by washing all the vegetables and drying them.

Pickled carrot

1 - Wash and peel the carrot.

2 - Slice the carrot into 'rainbows' using the peeler.

3 - Transfer the sliced carrot to a bowl.

4 - Deseed and slice the red chilli and mix it with the carrot.

5 - Add a pinch of salt and the juice of half a lime.

6 - Mix well.

And this is your pickled carrot.

Cabbage

1 - Slice the cabbage and leave it on the side until you plate.

Broccoli

1 - Cut off the stems.

2 - Steam for 5 minutes.

3 - When ready, take them off the heat and leave them on the side until you need them.

Rice

1 - Wash and rinse the rice (repeat the process 3 times).

2 - Put the rice into a pot, add 1 1⁄2 cup of water and cook for 15 minutes.

3 - When ready turn off the heat, cover it with a lid and leave it to rest for 5 minutes.

Tofu

1 - Drain the tofu and dry it with a kitchen towel (to take off the excess water).

2 - Cut the tofu into medium cubes and place them in a bowl.

3 - Add the cornstarch and mix well, making sure the tofu gets well coated.

4 - Preheat a frying pan to medium heat and add olive oil.

5 - Add the coated tofu and cook for 8 minutes until it looks nice and brown.

6 - Meanwhile, in a bowl mix the soy sauce, teriyaki sauce, maple syrup and the rest of the lime juice.

7 - When the tofu is ready, add the teriyaki mix you prepared in step 6. Cook for 2 minutes, then turn off the heat.

Seaweed sesame seeds (Gomasio)

1 - Toast the seaweed leaves on a dried pan at low heat for half a minute on each side (be careful not to burn the seaweed).

2 - When ready, break it into very small pieces and mix with the toasted sesame seeds.

To plate

1 - Serve the brown rice with the pickled carrot, broccoli, cabbage and teriyaki tofu.

2 - Sprinkle the seaweed mix and chopped coriander.

ENJOY!

Note: You can make a big batch of pickled carrots, leave it in the fridge for 2-3 days and use it as a side for many other dishes! Just make sure you keep it in a sealed container.