- Add the cooked tofu, garlic, ginger, olive oil and curry paste to a medium size fry pan. Sauté for 2 minutes.
(You can find the Crispy Salt & Pepper Tofu recipe here or swap this with roughly 200g of firm tofu cooked until crispy.)
- Next, add the veggies and tamari. Cook until veggies are slightly soft but still full of colour.
- Rinse the Slendier rice in a colander. Add to the veggie sauté.
- Serve and enjoy.