Prepare three separate early-week steam components. Serve potato salad cold or just warm, reheat tofu and parcels properly, and cook the two late stir-fries fresh.
Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
Potatoesraw · g
1000g1 × 1000g
Need 500g · Pantry used 0g · Net 500g · Remaining 500g
Example package: 1000g usable quantity. Confirm label/edible weight.
Peasfrozen · g
500g1 × 500g
Need 330g · Pantry used 0g · Net 330g · Remaining 170g
Example package: 500g usable quantity. Confirm label/edible weight.
Plain yogurtraw · g
500g1 × 500g
Need 140g · Pantry used 0g · Net 140g · Remaining 360g
Example package: 500g usable quantity. Confirm label/edible weight.
Lemon juiceraw · ml
250ml1 × 250ml
Need 20ml · Pantry used 0ml · Net 20ml · Remaining 230ml
Example package: 250ml usable quantity. Confirm label/edible weight.
Onionsraw · g
500g1 × 500g
Need 120g · Pantry used 0g · Net 120g · Remaining 380g
Example package: 500g usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml
Need 70ml · Pantry used 0ml · Net 70ml · Remaining 430ml
Example package: 500ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 3g · Pantry used 0g · Net 3g · Remaining 247g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 1g · Pantry used 0g · Net 1g · Remaining 49g
Example package: 50g usable quantity. Confirm label/edible weight.
Firm tofuraw · g
1200g3 × 400g
Need 950g · Pantry used 0g · Net 950g · Remaining 250g
Example package: 400g usable quantity. Confirm label/edible weight.
Mushroomsraw · g
250g1 × 250g
Need 200g · Pantry used 0g · Net 200g · Remaining 50g
Example package: 250g usable quantity. Confirm label/edible weight.
Gingerraw · g
42gexact edible weight
Need 42g · Pantry used 0g · Net 42g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Simple soy saucecanned · ml
150ml1 × 150ml
Need 95ml · Pantry used 0ml · Net 95ml · Remaining 55ml
Example package: 150ml usable quantity. Confirm label/edible weight.
Ricedry · g
500g1 × 500g
Need 460g · Pantry used 0g · Net 460g · Remaining 40g
Example package: 500g usable quantity. Confirm label/edible weight.
Cabbageraw · g
800g1 × 800g
Need 400g · Pantry used 0g · Net 400g · Remaining 400g
Example package: 800g usable quantity. Confirm label/edible weight.
Carrotsraw · g
1000g1 × 1000g
Need 340g · Pantry used 0g · Net 340g · Remaining 660g
Example package: 1000g usable quantity. Confirm label/edible weight.
Eggsraw · count
6 pieces1 × 6 pieces
Need 3 pieces · Pantry used 0 pieces · Net 3 pieces · Remaining 3 pieces
Example package: 6 pieces usable quantity. Confirm label/edible weight.
Plain wheat noodlesdry · g
250g1 × 250g
Need 160g · Pantry used 0g · Net 160g · Remaining 90g
Reference noodles contain wheat, water and salt. Check actual brands for egg or other ingredients.
Bell pepperraw · g
200gexact edible weight
Need 200g · Pantry used 0g · Net 200g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Garlicraw · g
8gexact edible weight
Need 8g · Pantry used 0g · Net 8g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Recipe water: 940ml. Extra pasta processing water: about 2L per two servings per pasta dinner; chickpea warming water: 10–20ml per two servings. Processing water is separate and not a store purchase.
Your prep & storage plan
Prepare three separate early-week steam components. Serve potato salad cold or just warm, reheat tofu and parcels properly, and cook the two late stir-fries fresh.
Prep begins at 19:00 on the day before your first dinner. Active work and waiting are scheduled separately.
Choose what to make ahead, then apply changes. Prepare everything else fresh on its dinner day. Weigh each finished batch and divide it into its labelled equal shares.
Steamed potatoes and peas
Prep ahead
1 equal share · 2 servings per share
Mon, Oct 5: Warm potato and pea yogurt salad
Prepare this component
500g Potatoes
180g Peas
Cut 500g potatoes into 2cm cubes. Set a steamer basket or heatproof colander above simmering processing water, keeping the water below the food. Cover and steam over medium heat for 15–20 minutes until a fork passes through a cube easily. Refill the pot with boiling processing water if the level falls.
Add 180g peas for the final 4–5 minutes, following the packet instructions, until tender. Lift the basket out and spread potatoes and peas on a plate for 5 minutes so the surfaces dry and stop steaming strongly.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.
Finish at dinner
Keep the labelled component chilled. Use the original portion for this dinner and follow its ingredient use-by limits. Serve this component cold without reheating and complete the fresh finishing steps below.
Cut 40g onions into fine 3mm dice. Stir with 140g plain yogurt, 20ml lemon juice, 10ml olive oil, 3g salt and 1g black pepper. If thick, loosen with a teaspoon of drinking water.
Fold the warm, rather than piping-hot, potatoes and peas into the dressing so it stays smooth. If using a chilled prepared component, serve cold. Divide into bowls and refrigerate any dressed leftovers promptly.
Keep chilled potatoes and peas separate from yogurt. They may be served cold without reheating; warm them only if desired, before adding the cold yogurt dressing.
Refrigerated planning window: up to 48 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Steamed tofu and mushrooms
Prep ahead
1 equal share · 2 servings per share
Tue, Oct 6: Steamed ginger tofu with mushrooms and rice
Prepare this component
350g Firm tofu
200g Mushrooms
15g Ginger
25ml Simple soy sauce
10ml Olive oil
Drain 350g firm tofu and slice 1.5cm thick; place in a shallow heatproof dish. Slice 200g mushrooms 3mm thick and 15g ginger into fine matchsticks. Arrange over the tofu and drizzle with 25ml simple soy sauce and 10ml olive oil.
Set the dish on a steamer rack above simmering processing water. Cover the pot and steam over medium heat for 12–15 minutes until mushrooms are tender and tofu is hot throughout. Keep water below the dish; if the pan dries, add boiling processing water at the side. Use tongs and protect hands from escaping steam.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
With two burners, cook rice alongside the tofu steamer. Rinse 160g rice and cook in a covered saucepan with 300ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low and cook for 12–18 minutes until tender, then rest off the heat for 5 minutes. On one burner cook rice first and keep covered only for this short cooking sequence.
Fluff the rice into bowls. Lift the tofu gently with a broad spoon and add the mushrooms and hot dish juices. If scaling, steam in several shallow dishes so the mushroom layer stays thin.
Refrigerate the cooked tofu and mushrooms for up to 72 hours; reheat to 74°C. Cook rice fresh. Tofu texture is more delicate without freezing.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Steamed cabbage tofu parcels
Prep ahead
1 equal share · 2 servings per share
Wed, Oct 7: Steamed cabbage and tofu parcels
Prepare this component
400g Cabbage
300g Firm tofu
120g Carrots
12g Ginger
25ml Simple soy sauce
10ml Olive oil
Separate broad leaves from 400g cabbage, keeping the edible trimmed ribs. Dip leaves into simmering processing water for 2–3 minutes until flexible, then drain. Shave thick ribs level with the leaf using a knife; chop ribs finely for the filling.
Pat dry 300g firm tofu and crumble into pea-sized pieces. Grate 120g carrots, mince 12g ginger and mix with tofu, chopped cabbage ribs, 25ml simple soy sauce and 10ml olive oil. Squeeze excess moisture from the mixture if it releases a puddle.
Divide filling between the leaves, using about 3 tablespoons per medium leaf. Fold in sides and roll snugly. Place seam down in a shallow heatproof dish on a rack above simmering processing water; cover and steam for 15–18 minutes until the leaves are tender and the centre filling is hot throughout. Patch a torn leaf with a second piece before rolling; do not stack tightly.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Rinse 140g rice and cook with 280ml recipe water using the packet ratio in a covered pot over low heat for 12–18 minutes after boiling, until tender. Rest for 5 minutes, then serve with the parcels and their hot dish juices. On one burner cook rice first and steam parcels immediately afterward.
Refrigerate cooked parcels for up to 72 hours and reheat to 74°C using steam. Cook rice at dinner. Delicate leaves tear more easily after freezing.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Prepare Steamed potatoes and peas in 1 load(s). Cut 500g potatoes into 2cm cubes. Set a steamer basket or heatproof colander above simmering processing water, keeping the water below the food. Cover and steam over medium heat for 15–20 minutes until a fork passes through a cube easily. Refill the pot with boiling processing water if the level falls. Add 180g peas for the final 4–5 minutes, following the packet instructions, until tender. Lift the basket out and spread potatoes and peas on a plate for 5 minutes so the surfaces dry and stop steaming strongly. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.
19:27–19:32
Divide Steamed potatoes and peas into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
19:32–19:57
Prepare Steamed tofu and mushrooms in 1 load(s). Drain 350g firm tofu and slice 1.5cm thick; place in a shallow heatproof dish. Slice 200g mushrooms 3mm thick and 15g ginger into fine matchsticks. Arrange over the tofu and drizzle with 25ml simple soy sauce and 10ml olive oil. Set the dish on a steamer rack above simmering processing water. Cover the pot and steam over medium heat for 12–15 minutes until mushrooms are tender and tofu is hot throughout. Keep water below the dish; if the pan dries, add boiling processing water at the side. Use tongs and protect hands from escaping steam. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
19:57–20:02
Divide Steamed tofu and mushrooms into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
20:02–20:42
Prepare Steamed cabbage tofu parcels in 1 load(s). Separate broad leaves from 400g cabbage, keeping the edible trimmed ribs. Dip leaves into simmering processing water for 2–3 minutes until flexible, then drain. Shave thick ribs level with the leaf using a knife; chop ribs finely for the filling. Pat dry 300g firm tofu and crumble into pea-sized pieces. Grate 120g carrots, mince 12g ginger and mix with tofu, chopped cabbage ribs, 25ml simple soy sauce and 10ml olive oil. Squeeze excess moisture from the mixture if it releases a puddle. Divide filling between the leaves, using about 3 tablespoons per medium leaf. Fold in sides and roll snugly. Place seam down in a shallow heatproof dish on a rack above simmering processing water; cover and steam for 15–18 minutes until the leaves are tender and the centre filling is hot throughout. Patch a torn leaf with a second piece before rolling; do not stack tightly. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
20:42–20:47
Divide Steamed cabbage tofu parcels into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
Storage and dinner-day reminders
Warm potato and pea yogurt salad · Mon, Oct 5
Refrigerate · portion Y/1. Keep refrigerated at 4°C or below. Follow the recipe’s cold serving or final cooking instructions; keep fresh ingredients separate.
Planned refrigerated interval: 22.5 hours.
Steamed ginger tofu with mushrooms and rice · Tue, Oct 6
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 46 hours.
Steamed cabbage and tofu parcels · Wed, Oct 7
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 69.2 hours.
Chill perishable food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Follow each component’s storage and finishing instructions; raw vegetables and cold sauces are kept separate. A temperature check cannot undo unsafe storage. Storage guide & sources
Portion labels
Y is the actual measured finished batch. Y/N means one of N equal shares; it is not an estimated cooked weight. Planned labels need the actual finish time when you prepare the food.
Steamed potatoes and peas
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 19:32
Storage
refrigerated
Use by
2026-10-06 at 19:32
Dinner
Mon, Oct 5
Warm potato and pea yogurt salad
Keep refrigerated at 4°C or below. Follow the recipe’s cold serving or final cooking instructions; keep fresh ingredients separate.
Steamed tofu and mushrooms
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 20:02
Storage
refrigerated
Use by
2026-10-07 at 20:02
Dinner
Tue, Oct 6
Steamed ginger tofu with mushrooms and rice
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Steamed cabbage tofu parcels
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 20:47
Storage
refrigerated
Use by
2026-10-07 at 20:47
Dinner
Wed, Oct 7
Steamed cabbage and tofu parcels
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
What remains
These amounts come from this plan. Package surplus assumes you buy the listed quantities. Keep actual purchase amounts and product labels up to date.
Unallocated ingredients
Potatoes500g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Peas170g · frozenSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain yogurt360g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Lemon juice230ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Onions380g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Olive oil430ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Salt247g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Black pepper49g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Firm tofu250g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Mushrooms50g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Simple soy sauce55ml · cannedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Rice40g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Cabbage400g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Carrots660g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Eggs3 pieces · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain wheat noodles90g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Prepared shares
No prepared shares are reserved. Skipping or replacing a dinner keeps its already prepared share here.
Before you cook
Reference packaged-food ingredients may differ by brand. Check actual labels and cross-contact information. Exclusions filter recipe ingredients and cannot certify allergy safety.
Five dinners, step by step
01
Mon, Oct 5
Warm potato and pea yogurt salad
2 servings · 18 min active (base recipe) · 10 min planned finish · stove · Steam and gentle poach
Small potatoes steam until tender, then cool slightly before meeting peas and a lemon yogurt dressing.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Steamed potatoes and peas: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 19:32.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Keep the labelled component chilled. Use the original portion for this dinner and follow its ingredient use-by limits. Serve this component cold without reheating and complete the fresh finishing steps below.
Cut 40g onions into fine 3mm dice. Stir with 140g plain yogurt, 20ml lemon juice, 10ml olive oil, 3g salt and 1g black pepper. If thick, loosen with a teaspoon of drinking water.
Fold the warm, rather than piping-hot, potatoes and peas into the dressing so it stays smooth. If using a chilled prepared component, serve cold. Divide into bowls and refrigerate any dressed leftovers promptly.
Full method for cooking fresh
Cut 500g potatoes into 2cm cubes. Set a steamer basket or heatproof colander above simmering processing water, keeping the water below the food. Cover and steam over medium heat for 15–20 minutes until a fork passes through a cube easily. Refill the pot with boiling processing water if the level falls.
Add 180g peas for the final 4–5 minutes, following the packet instructions, until tender. Lift the basket out and spread potatoes and peas on a plate for 5 minutes so the surfaces dry and stop steaming strongly.
Cut 40g onions into fine 3mm dice. Stir with 140g plain yogurt, 20ml lemon juice, 10ml olive oil, 3g salt and 1g black pepper. If thick, loosen with a teaspoon of drinking water.
Fold the warm, rather than piping-hot, potatoes and peas into the dressing so it stays smooth. If using a chilled prepared component, serve cold. Divide into bowls and refrigerate any dressed leftovers promptly.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.
02
Tue, Oct 6
Steamed ginger tofu with mushrooms and rice
2 servings · 18 min active (base recipe) · 22 min planned finish · stove · Steam and gentle poach
A covered shallow dish gently steams tofu, mushrooms and ginger while the rice cooks separately.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Steamed tofu and mushrooms: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 20:02.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
With two burners, cook rice alongside the tofu steamer. Rinse 160g rice and cook in a covered saucepan with 300ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low and cook for 12–18 minutes until tender, then rest off the heat for 5 minutes. On one burner cook rice first and keep covered only for this short cooking sequence.
Fluff the rice into bowls. Lift the tofu gently with a broad spoon and add the mushrooms and hot dish juices. If scaling, steam in several shallow dishes so the mushroom layer stays thin.
Full method for cooking fresh
Drain 350g firm tofu and slice 1.5cm thick; place in a shallow heatproof dish. Slice 200g mushrooms 3mm thick and 15g ginger into fine matchsticks. Arrange over the tofu and drizzle with 25ml simple soy sauce and 10ml olive oil.
Set the dish on a steamer rack above simmering processing water. Cover the pot and steam over medium heat for 12–15 minutes until mushrooms are tender and tofu is hot throughout. Keep water below the dish; if the pan dries, add boiling processing water at the side. Use tongs and protect hands from escaping steam.
With two burners, cook rice alongside the tofu steamer. Rinse 160g rice and cook in a covered saucepan with 300ml recipe water, checking the packet ratio first. Bring to a boil, reduce to low and cook for 12–18 minutes until tender, then rest off the heat for 5 minutes. On one burner cook rice first and keep covered only for this short cooking sequence.
Fluff the rice into bowls. Lift the tofu gently with a broad spoon and add the mushrooms and hot dish juices. If scaling, steam in several shallow dishes so the mushroom layer stays thin.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
03
Wed, Oct 7
Steamed cabbage and tofu parcels
2 servings · 35 min active (base recipe) · 22 min planned finish · stove · Steam and gentle poach
Soft cabbage leaves wrap a ginger tofu and carrot filling, then steam in a shallow covered pan.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Steamed cabbage tofu parcels: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 20:47.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Rinse 140g rice and cook with 280ml recipe water using the packet ratio in a covered pot over low heat for 12–18 minutes after boiling, until tender. Rest for 5 minutes, then serve with the parcels and their hot dish juices. On one burner cook rice first and steam parcels immediately afterward.
Full method for cooking fresh
Separate broad leaves from 400g cabbage, keeping the edible trimmed ribs. Dip leaves into simmering processing water for 2–3 minutes until flexible, then drain. Shave thick ribs level with the leaf using a knife; chop ribs finely for the filling.
Pat dry 300g firm tofu and crumble into pea-sized pieces. Grate 120g carrots, mince 12g ginger and mix with tofu, chopped cabbage ribs, 25ml simple soy sauce and 10ml olive oil. Squeeze excess moisture from the mixture if it releases a puddle.
Divide filling between the leaves, using about 3 tablespoons per medium leaf. Fold in sides and roll snugly. Place seam down in a shallow heatproof dish on a rack above simmering processing water; cover and steam for 15–18 minutes until the leaves are tender and the centre filling is hot throughout. Patch a torn leaf with a second piece before rolling; do not stack tightly.
Rinse 140g rice and cook with 280ml recipe water using the packet ratio in a covered pot over low heat for 12–18 minutes after boiling, until tender. Rest for 5 minutes, then serve with the parcels and their hot dish juices. On one burner cook rice first and steam parcels immediately afterward.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
04
Thu, Oct 8
Fresh rice, egg and pea skillet
2 servings · 25 min active (base recipe) · 40 min planned finish · stove · Quick stir-fries
Freshly cooked rice sheds steam briefly before a quick pan finish with scrambled eggs and peas.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Rinse 160g rice. Cook with 300ml recipe water in a covered saucepan after checking the packet ratio: bring to a boil, cover over low heat for 12–18 minutes until tender, then rest for 5 minutes. Spread thinly on a clean tray for about 5 minutes only, while preparing the skillet, to release excess steam.
Cut 120g carrots into 5mm dice and 80g onions into 5mm dice. Beat 3 pieces eggs. Heat 20ml olive oil in a broad nonstick skillet over medium heat, reserving half the measured oil for the rice. Cook carrot and onion for 5–7 minutes until tender; add 150g peas for 3–4 minutes until hot and tender. For a fractional egg quantity, beat an extra egg separately and weigh the required fraction of its edible contents.
Push vegetables aside and pour in the beaten eggs. Stir gently over medium heat until fully set with no runny streaks, then break into bite-sized pieces. Remove the egg and vegetables to a bowl if the pan is crowded.
Add the reserved oil and rice over medium-high heat. Spread for 1 minute, then turn and toss for 2–3 minutes until the grains separate; fold the vegetables and eggs back in with 20ml simple soy sauce. If rice is sticky, separate gently and use smaller batches rather than pressing it into a paste. Serve immediately.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.
05
Fri, Oct 9
Ginger tofu and vegetable noodles
2 servings · 25 min active (base recipe) · 30 min planned finish · stove · Quick stir-fries
Thin ginger matchsticks perfume crisp-edged tofu and quick-cooked noodles in a broad skillet.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Drain 300g firm tofu, pat dry and cut into 1.5cm cubes. Slice 200g bell pepper into 5mm strips, 100g carrots into 2mm matchsticks and 15g ginger into fine matchsticks; mince 8g garlic. Keep everything beside the stove before heating the pan.
Boil about 2L processing water per two servings. Cook 160g plain wheat noodles for the packet time until just tender, then drain and rinse briefly if the packet permits. Shake dry so excess water does not dilute the sauce.
Heat 20ml olive oil in a broad skillet over medium-high heat. Brown the tofu for 6–8 minutes, turning after each face releases. Push aside, add pepper and carrot and stir-fry for 3–4 minutes until tender with a little bite. Add ginger and garlic for 30 seconds; lower heat if garlic colours rapidly.
Add noodles, 25ml simple soy sauce and 60ml recipe water; toss for 1–2 minutes until the liquid coats the noodles. If watery, toss uncovered briefly; if sticking, add a spoonful of processing water. Work in small batches and keep the pan uncrowded.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Original recipes · Content edition 3 · Serving equivalents are cooking quantities. How this planner works