Bittersweet Tofu with Bell Pepper and Rice

Ingredients

• Tofu250 g
• Rice1 cup (200 g)
• Vinegar1 tablespoon (10 g)
• Paprika1 pinch (1 g)
• Soy Sauce1/2 tablespoon (7 g)
• Cornstarch1 teaspoon (3 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/2 count (60 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   In a small pot mix the ingredients for the bittersweet sauce: vinegar (white or rice), stevia, paprika, soy sauce, salt to taste and water (for times the soy sauce amount).

3. 3

   Step 3

   Let boil for 3 minutes. In the meantime, dilute the cornstarch in a bit of water.

4. 4

   Step 4

   Pour the cornstarch gently while you stir constantly. Once you obtained the desired consistency, remove from the heat.

5. 5

   Step 5

   Heat the oil in a pan over high heat. In the meantime, dice the tofu and cut the bell pepper into big pieces. You can use red, green or both peppers.

6. 6

   Step 6

   Stir-fry the tofu with the pepper for 5 minutes over high heat. Once browned, add the bittersweet sauce, lower the heat and cook for 2 minutes.

7. 7

   Step 7

   In a plate, serve the rice and add the bittersweet tofu with bell pepper on top. Season to taste and, if you want, you can sprinkle with sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bittersweet Tofu with Bell Pepper and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.