Tofu, a.k.a. bean curd is made from soybeans. It comes in various types: firm, extra-firm, soft and silken. Tofu is an excellent source of plant based protein which is rich in vitamins and minerals.
- 2 square (3×3 inches) firm Tofu
- 1 large size red Bell pepper (diced)
- 1 tbsp spring onions (sliced diagonally)
- 1 tbsp black sesame seeds
- 1 small size onion (diced)
- 1 clove garlic (pressed)
- 1 tbsp sesame oil
Sauce: 1 tbsp soy sauce, 1 tbsp tomato catsup (whisked)
Preparation: (15 minutes)
1. Cut the firm tofu by dividing it into two and cook on a nonstick skillet until both sides of the tofu turn slightly brown. Remove from the skillet and cut the cooked tofu into dice.
2. In a pan, heat the sesame oil and add the garlic and onion stirring for 30 seconds. Add the bell pepper and cook until tender. Add the tofu and pour the sauce, stir, cover the skillet and let it stay for one minute. Sprinkle with black sesame and spring onions.
Tip: When the Jasmine rice was boiling, I placed the steamer on the top of the rice cooker and steamed the Bok Choy, a variety of chinese cabbage.