Atleast once a fortnight I feel a bit sickly so opt for an easy cheap rice and vegie dish! It doesn't sound as appetising as it is - you just gotta try it when you're feeling lazy.
Shopping trolley.
Sweet chilly sauce
light soy sauce
broccolli floret
mushrooms
zucchini
gluten-free short grain rice
organic hard tofu
ginger
garlic
sesame oil
sesame seeds
Preparation.
Slice tofu into 1cm thick slices. Roughly mince the ginger and garlic. In a plastic container, mix the diced ginger and garlic with 1 tablespoon sesame seeds, 1/2 a tablespoon sesame oil, 1 tablespoon sweet chilly sauce and 1 of soy sauce. Mix well and add tofu slices. Pop on lid and shake to marinate tofu. Refrigerate for 1 hour (or prepare up to 12 hours prior to cooking.
Process.
Quarter mushrooms lengthways, cut off broccoli florets and slice zucchini into 2cm thick pieces.
Add desired amount of rice into rice cooker, and add water so that when your finger touches the rice it comes to upto the end of your fingernail (about a cm and a half). Steam rice and steam vegies (our cooker has a vegie pot that sits above the rice which is handy).
About five minutes into cooking rice and vegies, heat a non-stick pan to a very hot temperature, lightly oil. Add tofu mixture with marinate and cook each side until well browned. Pour mixture over cooked rice and vegies.
Eat!
I like this basic meal because it is filling, healthy and yummy. The marinade helps to add flavour to the vegies and rice, and there is usually left overs for lunch or dinner the next day.
The tofu is optional, I'm sure the sauce would work well with fish, chicken or beef. Tonight, I didn't even use tofu and just added some soy sauce and sweet chilly before serving. Yum!
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