Cals: 404/ F 13g/ CHO 54g/ P 18g

Meal Prep Time:  35 minutes

Serves: 6

Ingredients:

• 3/4 cup cashews
• 1 red onion, diced
• 1 cup green beans, chopped
• 5g olive oil spray
• 1 tsp sesame oil
• 3 cloves of garlic, minced
• 1 tsp ginger powder or 2 inches fresh ginger, grated
• 1 tsp coriander powder
• 2 tsp fennel seeds
• 450g uncooked brown rice, rinsed and drained
• 2 tbsp soy sauce + 2 tbsp
• 1 tomato, diced
• 2 mangos, peeled and diced into cubes
• 2 tbsp lime juice
• 300g firm tofu, pressed dry and cubed

Method:

1. Cook the rice and set aside to cool. Place the cubed
   tofu in a bowl and combine the
   sesame oil and 2 tbsp soy sauce in a cup and whisk
   together. Pour over the tofu and leave to marinade
   for at least 15 minutes.
2. In a large pan or pot, dry cook the cashews on a
   medium heat for 5 minutes, stir often. Set aside.
3. In the same pan, add the olive oil, a pinch of
   salt and the green beans and cook for another
   5 minutes, stirring often. Set aside with the cashews.
4. Fry the onion for
   3 minutes then add the ginger, coriander and fennel
   and cook for 30 seconds, stirring the whole time to
   prevent burning.
5. Add the rice and toss to coat evenly in the spice and
   oil mix and to warm through. Add the soy sauce,
   tomato and lime juice and stir to coat.
6. Add the already cooked cashews and green
   beans and the mango and mix. Heat through for
   3-5 minutes, stirring constantly.
7. In a separate pan, fry the tofu in the marinade for
   5-10 minutes, turning to brown them evenly. Top
   with the tofu and serve with avocado or sriracha!.