Ingredients

• 2 cups cooked rice
• 1.5 cups broccoli florets
• 100 grams tofu pressed and cubed
• 1 tablespoons sesame oil
• 1 inch ginger peeled and minced
• 3 cloves garlic minced
• 1/2 cup onion sliced
• 3/4 cup bell peppers sliced
• 1 cup greens methi or chopped bok choy
• 2 tablespoons soy sauce
• 2 teaspoon chilli sauce
• 1 teaspoon vinegar
• salt to taste
• cracked peppercorns to taste
• 2 tablespoons sesame seeds

Instructions

• Cook & cool the rice thoroughly. If you are cooking rice fresh, spread it on a plate and let it cool. You can even place it in the refrigerator and chill too.
• Thinly slice the onions and bell peppers. Mince the ginge garlic and set aside.
• Press the extra firm tofu for 20- 30 minutes, cut into cubes and set aside.
• Separate the broccoli into small size florets. Par boil or steam the florets for 3-4 minutes and set aside.
• Heat oil in a large wok until it smokes. Add the ginger garlic minced, chili flakes and saute for few seconds. Next add the sliced onion and saute for few seconds.
• Add the cleaned fenugreek leaves if using and saute. You can also add chopped scallion greens or bok choy greens instead of methi leaves.
• Next add sliced bell peppers and saute well. Now add the steamed broccoli and saute.
• Next add the sauces. Also add vinegar and stir to combine.
• Add the pressed and cubed tofu, salt to taste and mix.
• Add the cooked rice and toss in high heat for a minute.
• Finally throw in the sesame seeds & mix.
• Serve immediately

Nutrition

Serving: 3servingsSodium: 727mgCalcium: 155mgVitamin C: 100mgVitamin A: 1601IUSugar: 8gFiber: 6gPotassium: 384mgCalories: 382kcalSaturated Fat: 1gFat: 8gProtein: 14gCarbohydrates: 64gIron: 4mg