meatless Thursday

I'm trying to eat less meat, so I bought some tofu. I got plain firm (it comes in soft as well) and decided to make it for lunch. I'm also trying to get back my pre-baby weight and boost my metabolism (I have a bad cold and am breast feeding, so I'm a little off my game right now). I made this for lunch and it turned out great, flavorful but light which is what I wanted. Plus, it can be tweaked to get entire different flavors (this version was Vietnamese inspired)

• Firm tofu, patted dry with a paper towel and cut 4 1/4 inch slices. Store the rest back in the fridge.
• about 1/2 cup of brocolli, chopped in smaller pieces
• 1 carrot, cut in rounds
• About 1/2 jasmine rice (I made this last night for dinner and had it left over. It is plain rice with ground cumin mixed in)
• small amount of raw cucumber
• ginger, turmeric, Vietnamese cock sauce, GF soy sauce, ground black pepper, and sea salt

1. In a saute pan heat some olive oil. In a separate pan, put about 1 table spoon of water and a squirt of lemon juice. In the pan with the lemon juice, put in  carrot + broccoli. Cover and let them steam cook for about 5 minutes or until cooked. 
2. place the tofu slices in a mixture of turmeric, ginger, pepper, and salt. Coat both sides then fry in the olive oil. Flip when browned on one side.
3. When the tofu and veggies are done put them over the rice. I added GF soy sauce and cock sauce, then placed a few cubes of raw cucumber on top. It adds texture and a kind of sweetness to the dish.