Ingredients:
– 60 grams of brown rice
– 175 grams of sugar snaps
– 100 grams of tofu, natural
– 60 grams of black beans
– 1 clove garlic (5 g)
– ½ red pepper
– 1 tablespoon (olive) oil (10 ml)
– 1 tablespoon soy sauce (10 ml)
– 1 tablespoon of ketjap manis (10 ml)
Preparation:
Cook the rice according to the instructions on the package.
Add the sugar snaps to a pan of boiling water and cook until al dente in 5 minutes.
Cut the tofu into cubes and pat dry. Rinse the black beans in a colander with cold water and let drain. Press the garlic clove and finely chop the red pepper.
Heat half of the oil in a pan and fry the tofu in it for 5 minutes until golden brown. Remove from the pan and put aside on a plate.
Heat the other half of the oil in the same pan. Add the black beans, garlic, red pepper, soy sauce and ketjap. Heat this for 2 minutes, add 50 ml of water and heat this for 2 minutes. Puree the black beans with a hand blender until smooth. Season with some pepper.
Add the tofu cubes and sugar snaps to the black bean sauce, heat for a minute and stir everything well. Serve this on a plate together with the rice.
– Kcal: 563
– Protein: 28g
– Carbohydrates: 69g
– Fat: 19g
– Dietary fiber: 14g
This recipe was made possible by FitChef
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