Tofu and cabbage rice

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

1. Rinse 160g rice, cook with 300ml recipe water using the packet ratio, covered for twelve to eighteen minutes until tender; rest five minutes.
2. 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.
3. 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.
4. 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.