High-Protein Tofu and Chickpea Stir-fry with Rice
A colorful and protein-rich stir-fry featuring pan-fried tofu, chickpeas, and seasonal vegetables in a savory sauce, served over a small portion of rice.
Ingredients
- Rice55 g
- Tofu300 g
- Onion50 g
- Garlic10 g
- Bell peppers75 g
- Carrots25 g
- Bell peppers75 g
- Sesame Oil5 ml
- Olive Oil5 ml
- Chickpeas100 g
- Ginger5 g
- Zucchini50 g
- Kale50 g
- Soy Sauce15 ml
- Cornstarch4 g
- Water30 ml
Instructions
- 1Step 1
Cook the rice according to package directions. (Parallel task, approx. 15-20 minutes).
- 2Step 2
While rice cooks, press the tofu to remove excess water and cut it into 2cm cubes. Chop the onion, bell peppers, zucchini, and carrots into bite-sized pieces. Mince the garlic and ginger. Chop the kale. (12 minutes)
- 3Step 3
In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and water to make the sauce. (2 minutes)
- 4Step 4
Heat the olive oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown on all sides, about 6 minutes. Remove tofu and set aside. (6 minutes)
- 5Step 5
Add the chopped onion, carrots, and bell peppers to the pan. Stir-fry for 4 minutes until slightly softened. (4 minutes)
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