Recipe courtesy of Mira Manek (www.miramanek.com)
Rice 120g wild rice 350ml water
Tofu 280g tofu (1 block), medium to firm ¼ teaspoon turmeric 1 teaspoon soy sauce
Vegetable stir-fry 1 teaspoon coconut oil 1 small onion, long thin slices ½ clove garlic ¼ teaspoon himalayan salt 150g red and yellow peppers, chopped 80g broccoli, chopped 2 tablespoons soy sauce
Garnishing Coriander Lime Black pepper
Place the tofu on a kitchen towel to soak up excess water for 5-10 minutes. To cook the wild rice, boil the rice and water in a pan on low heat for around 40 minutes until the rice grains are soft and cooked. While the rice is cooking, chop the tofu in small cubes and place in a separate pan on low heat so that they become slightly brown. Add the turmeric and soy sauce to the tofu after 5-10 minutes, sprinkling over all the tofu pieces, and turn the tofu so that all the sides become brown, careful not to break them. You can start the vegetable stir-fry while the tofu is still cooking. Place the coconut oil and onion slices in a large pan and let this cook on low heat for a few minutes before adding the chopped or grated garlic. Once cooked, add the peppers and broccoli and stir. Let this cook for 7-10 minutes before adding the cooked rice. You can now stir in the soy sauce and add the tofu. Serve with a slice of lime and a sprinkle of coriander and black pepper.
Tips Soaking the rice in water for an hour will reduce the cooking time for the rice.