Tofu and cabbage rice
Step 1 of 4
Rinse 160g rice, cook with 300ml recipe water using the packet ratio, covered for twelve to eighteen minutes until tender; rest five minutes.
Kitchen timer
00:00
Check ingredient quantities
Ingredients
- Rice (dry)160g
- Firm tofu (raw)300g
- Cabbage (raw)300g
- Carrots (raw)100g
- Simple soy sauce (canned)20ml
- Olive oil (raw)15ml
- Salt (dry)1g
- Black pepper (dry)1g
- Recipe water (raw)300ml
Method
- Rinse 160g rice, cook with 300ml recipe water using the packet ratio, covered for twelve to eighteen minutes until tender; rest five minutes.
- Drain and cube 300g firm tofu. Shred 300g cabbage and 100g carrots. Heat 15ml olive oil in a deep skillet; cook tofu seven minutes, turning until lightly browned.
- Add vegetables and stir-fry seven minutes until tender. Add 20ml simple soy sauce, 1g salt and 1g black pepper; mix and heat through. Check actual soy sauce ingredients.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.