Ingredients
100g brown rice
200g tofu
2 tbsp olive oil
2 aubergine, cut into chunks
1 tbsp grated ginger
2 garlic cloves, crushed
1 tbsp tamari or soy sauce
1 tbsp maple syrup
1 lime, juiced
2 tbsp peanut butter
1 head broccoli
1 tbsp sesame seeds
Directions
Rinse the rice and cook according to pack instructions.
Wrap the tofu in a clean tea towel, pop it on a plate and rest something heavy
on top, like a cast iron pot. Leave for 10 minutes to drain out excess moisture.
Meanwhile, warm 1 tbsp of your oil on a medium heat, add the aubergine
and brown for a minute, then add the ginger, garlic and stir for another few
minutes. Pour over the tamari, maple syrup, half the lime juice and the peanut
butter. Stir-fry for 10 minutes until the aubergine is cooked through.
Grab a frying pan and heat another tbsp of oil. Chop the tofu into chunks and
fry for 5 minutes, until golden. Separately, steam the broccoli for 5 mins.
Mix the tofu with the aubergine and serve with the rice and broccoli, setting a
portion aside for your lunchbox tomorrow. Sprinkle sesame seeds on top and
drizzle with lime juice.
