A light and fresh autumn dish, perfect for those semi-cool nights. This dish is full of flavour and the leftovers make for a great next day lunch.
Servings: 2 hungry adults or 4 smaller meals
Prep Time: 15 minutes
Cook Time: 45 Minutes
250 grams firm tofu (preferably organic)
2 tbsp sesame oil
1/4 cup soy sauce
1 knob ginger, finely grated
Juice of half a lime
2 tbsp sesame seeds (black or white)
1 bunch Asian greens (eg. Bok Choy, Warregal greens, baby spinach)
1 1/2 cups brown rice
400 grams sweet potato, cut into 1cm x 4 cm strips
- Preheat oven to 180 degrees Celsius.
- Place sweet potato in baking tray and coat with extra virgin olive oil or rice bran oil and place in oven for 45 minutes.
- Place the brown rice into a medium saucepan with about 4 cups of water and bring to the boil. Once boiling, turn down to a medium heat and simmer until tender.
- Meanwhile, chop the tofu into 1cmx1cm cubes and place in a glass dish. Add the soy sauce, sesame oil, lime juice and ginger and stir to combine.
- Once the sweet potato has been in the oven for about 30 minutes, place the tofu into a frypan and fry on a medium-high heat. When the sauce begins to thicken, add the greens and saute for 5 minutes.
- To serve, place brown rice in each bowl and top with tofu, sweet potato, greens, coriander, bean sprouts and sesame seeds.