- Roasted veggies
- 70 g Sweet potatoes
- 2 tsp Olive oil
- Salt and pepper seasoning
- 100 g Firm tofu
- 2 tsp Corn starch
- 1 tsp Soy sauce
- 2 tsp Maple syrup
- 1/4 tsp Sesame seeds
- 2 tsp Garlic oil
Making low carb simple
Preheat up to 200°C using the fan bake feature. Set a lined roasting tray and baking paper.
Peel your carrot. Peel the sweet potato. Chop both into little chunks.
Put the roasting tray, add olive oil, then add pepper and salt to season. Then put it in the oven. Cook for up to 10 minutes. Turn over and cook for another ten minutes until it is soft and brown.
As you roast the veggies, start cooking the tofu. Cut and put the tofu in a bowl. Add a little sprinkle of starch or cornflour and mix (be sure that it mixes well but it's fine if the bowl's bottom has some leftover flour).
Add the maple syrup, sesame seed, and soy sauce. Mix the combo.
Put a frying pan on the oven and set to medium heat. Pour the garlic oil. Add tofu and the sauce to the pan. Be quick to push it inside the sauce so it can blend. Then cook for 3 minutes. Turn over and cook for another two minutes (be sure that the exterior of your tofu is golden brown).
Add and wilt your spinach on the pan for a minute. Take it away from heat. Have the precooked rice been heated in the microwave.
Then add brown rice spinach, roasted veggie, and stinky tofu.
Top up with spring onion and use black pepper for seasoning. That's all!