Ingredients:

400g Slendier Calorie Clever ‘rice’
250g steamed brown rice (microwave pouch) 
1 teaspoon minced garlic 
1 tablespoon EVOO (extra virgin olive oil) 
1 red capsicum - chopped 
450g hard tofu - cut into cubes 
1 small brown onion - diced 
100g green beans - chopped 
1 long red chilli - diced 
1 tin pineapple rings/slices (430g in juice) - cut into pieces
3/4 cup frozen peas
2 medium carrots - chopped
2 tablespoons + 1 teaspoon Salt-reduced soy sauce
1 tablespoon + 1 teaspoon reduced sugar sweet chilli sauce
Crushed peanuts to garnish 

Method

Preheat oven to 200 degrees celsius. Cut tofu into cubes and place in a bowl. Mix soy sauce and sweet chilli sauce to make a marinade for the tofu. Pour over tofu and and mix to ensure all tofu cubes are coated. Drizzle a small amount of EVOO into a small baking tray. Add tofu (Keep leftover marinade mix - we will use this later!) and bake for 30 minutes or until starting to crisp on the outside.

In a wok or large frypan, add a drizzle of EVOO. On medium high heat, add garlic and diced onion, chopped capsicum, carrots and beans. Continue to cook for 10 minutes, stirring as needed. Meanwhile, cook Slendier ‘rice’ as per package instructions. Once vegetables softened and onion browned, add slender rice and add to pan. Cook brown rice as per package instruction and then add to pan. Add pineapple, peas and chilli. Decrease heat to low. Remove tofu from oven and add to pan, stirring to combine. Add leftover marinade mix. Cook for a further 10 minutes. 

Optional: In a small bowl, add 1 heaped dessert spoon of hummus (I use Yumi’s for convenience), 1 teaspoon sweet chilli and 1 teaspoon soy sauce. Stir to combine. 

Place fried rice in a bowl, top with hummus sauce and sprinkle over crushed peanuts. Serve with a wedge of lime! 

xx