Spinach Pesto

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Ingredients

4 servings

200 g
375 g
3
1 Rice (brown)
Tofu
Carrots
Bok choy 6 TBL sp
1 tea sp
100 g
15 g
1 Soy sauce
Turmeric
Peanuts
Fresh coriander
Lime

Prep

10 min

1. Place tofu on paper towel and put paper towel on top, press with your hands to squeeze out the water
2. Crumble tofu in a bowl with soy sauce, put in fridge for 10 min
3. Chop carrot into thin slices
4. Cut bok choy into strips

Cook

25 min

Sauté tofu

medium/high heat, use plenty of oil, stir regularly ~10 min

In the meantime, cook rice

~10 min

Add carrots

~5 min

Add bok choy

stir ~5 min

Add turmeric and rice

stir, season with salt and pepper to taste ~5 min

Add lime juice to taste

mix ~1 min

Serve with fresh coriander and peanuts

This recipe is inspired by Karlijn’s Kitchen Tofu Fried Rice.