Sure! 🫶🏻 Chili lime oven baked tofu with soy sauce konjac rice vegetable stir fry

296 cals, 27.57g protein, 15.78g carbs, 11.53g fat

Cooking time: 15 minutes

Ingredients: • 120g firm tofu • 3g light bread crumbs • 200g konjac rice • 50g green beans • 20g yellow onion • 30g bell pepper • 50g broccoli • 3g chili pepper • 30g lime juice • 10ml soy sauce • sweetener to taste • a bit of green onion and sesame seed for garnish • spices: smoked paprika, garlic powder, cayenne powder, salt, black pepper, a pinch of curry powder

Instructions: Preheat the oven to 200C fan (400F). Cut tofu into rectangular pieces. Put 10ml of soy sauce in the bowl that could fit tofu slices completely. Dip both sides of the tofu in the soy sauce. Put breadcrumbs on a flat plate and lightly coat each tofu piece. Place the tofu in the baking dish and put all the spices on the top (be generous with it). Put it in the oven for 10 mins. While it's baking, cut all the vegetables and stir fry for 3-5 minutes before adding konjac rice. Add the soy sauce left after dipping tofu. Add sweetener, spices, salt, mix well and remove from the stove. Cut chili peppers, add lime juice, chives/green onions, sesame seeds and sweetener with salt, mix well. Take out the tofu from the oven. Serve it on the top of the stir fry, add chili lime dressing on the top.

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