Tofu in Oyster Sauce with Rice and Fresh Salad

Ingredients

• Tofu250 g
• Rice1 cup (200 g)
• Lettuce1 cup (35 g)
• Carrot1/2 medium (30 g)
• Oyster Sauce1/2 tablespoon (7 g)
• Soy Sauce1/2 tablespoon (7 g)
• Vinegar1/2 tablespoon (5 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked white rice.

2. 2

   Step 2

   Drain and dice the tofu. Add the oyster sauce, soy sauce and if you have garlic and/or ginger powder, add it. Marinate on all sides and set aside.

3. 3

   Step 3

   Place a pan over high heat and add half of the oil. You can use sesame oil if you want.

4. 4

   Step 4

   Add the tofu without its juice and brown on all sides. Once browned, add its juice and let it boil for a few seconds. Turn off.

5. 5

   Step 5

   If you wish, you can add a pinch of stevia or the sweetener of your choice.

6. 6

   Step 6

   Meanwhile, make the fresh salad: Grate the carrot and cut the lettuce into strips. Season with the remaining oil and vinegar. Season with salt and pepper.

7. 7

   Step 7

   You can replace the vinegar with lemon juice.

8. 8

   Step 8

   In a bowl serve the white rice with the salad and the tofu in its sauce. If you have sesame seeds, sprinkle a pinch.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu in Oyster Sauce with Rice and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.