Tofu Bean Stir-Fry

Cut the tofu into approx. ½ in thick slices and put on a plate.

• 7.1 oz Tofu

Cut the carrot into thin strips. Halve the beans and tomatoes and finely chop the ginger. Put the tomatoes in a bowl and the rest in a second bowl.

• 1 Carrot (~ 3.4 oz)
• 3.5 oz Green beans
• 4.4 oz Cherry tomatoes
• ¾ in Ginger (~ 0.4 oz)

Mix the soy sauce, sugar, agave syrup and starch in a bowl.

• 2 Tbsp Soy sauce, light
• 1 tsp Brown sugar
• 1 ⁠½ tsp Agave syrup
• 1 tsp Cornstarch

Toast the pumpkin seeds on medium heat in a non-stick frying pan without oil until golden brown and set aside.

• 1 tsp Sesame seeds

Add the canola oil into the pan. Fry the tofu until golden brown, turning regularly. Turn off the heat and take the tofu out of the pan.

• 1 tsp Canola oil

Add the oil into the pan, add the carrots, beans, and ginger. Fry for approx. 10-15 minutes.

• 2 tsp Canola oil

Add the tomatoes, tofu, and sauce and cook for until the sauce is creamy. Stir constantly.

Serve and top with the sesame seeds.

Enjoy your meal!