Ingredients:
- 1 bag bean sprouts
- 1 bag rainbow mix
- 4 green onions, finely sliced (white and green parts)
- 200g organic extra-firm tofu, drained, very gently squeezed of excess moisture, and cubed
- 1 small handful cilantro leaves, chopped, plus extra for serving
- 2 tablespoons sesame seeds, preferably black, plus extra for serving
- 4 small wedges of lime, for serving
- Chopped peanuts, for servingSauce
- ¼ cup lime juice
- 1 tbs coconut aminos
- 2 tablespoons tamari or other soy sauce
- 2 tablespoons honey* 2 teaspoons grated fresh ginger
- 1 pinch chilli flakes
Method:
- Combine all sauce ingredients in a bowl and whisk well to combine.
- Combine your tofu in a bowl and toss with enough sauce to lightly coat the cubes and 1 tbs of sesame seeds.
- Heat your pan on high for 2 mins, and once heated reduce to a medium heat.
- Sear tofu until browned.
- Add ½ of the bean sprouts and the sauce and heat through. Remove from heat and toss through the rainbow mix.
- To serve, top with extra bean sprouts, sesame seeds, coriander, green onions and extra peanuts!
For best results, we recommend using Circulon Innovatum pans.