Healthy Veggie-Tofu Wok

I love all kind of 'mixes' or ''wok-kinda' foods. They are easy, superfast and healthy. I often use frozen wok veggie mixes and then add some fresh veggies to go with it. For protein I choose what ever we happen to have. Usually chicken or fish. I have also found thin, small slices of beef really delicious and easy option. So you can vary this recipe with multiple options - choose the protein you prefer. This time, I chose Tofu - and I loved it. I find the texture in tofu somehow tempting - it just has it own, special character.

For healthy carbs you can add quinoa or some other good option - but you can also leave the extra carbs out. If so, pay more attention to seasoning that it won't end up too salty for example.

Easy ways to spice up your mix is to add some liquid fond, soya sauce, sesame oil and garlic oil. At times I also use oyster sauce. Ready seasoned frozen veggie mixes (Findus) are great and I have used one of those in this recipe too. Last but not the least - my obsession - I add almost always Sriracha.

Healthy Veggie-Tofu Wok

2 portions

250 g Tofu Sweet Ginger Garlic (SoFine)

2 tsp sesame oil

200 g frozen Findus Wok Bangkok veggie mix

200 g fresh zuccini

100 g fresh spinach

1 tbl vegetable fond

1 tsp soya sauce

1 tsp honey

water

+ 160 g of cooked dark rice-quinoa-multi grain mix (Risella)

Sriracha

1. For preparing tofu follow the instructions in the package. Fry it with the sesame oli.

2. Prepare fresh veggies and add then to a wok pan with the frozen ones. Add little amount of water to cook the veggies. Season with vegetable fond, soya sauce and honey.

3. Add the ricemix and mix properly.

4. Devide on two portions and top with tofu.

Add sriracha to spice up if you like :).

(370 kcal/portion, carbs 41g, protein 22g, fats 12g)
(Without ricemix about 270 kcal, carbs 20, protein 19, fats 11g )