Start with gentle steaming and filled cabbage, then switch to browned tofu and quick noodles. Freeze Friday’s tomato sauce and add eggs only at dinner.
Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
Firm tofuraw · g
1600g4 × 400g
Need 1250g · Pantry used 0g · Net 1250g · Remaining 350g
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.
Olive oilraw · ml
500ml1 × 500ml
Need 70ml · Pantry used 0ml · Net 70ml · Remaining 430ml
Example package: 500ml 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 700g · Pantry used 0g · Net 700g · Remaining 100g
Example package: 800g usable quantity. Confirm label/edible weight.
Carrotsraw · g
1000g1 × 1000g
Need 320g · Pantry used 0g · Net 320g · Remaining 680g
Example package: 1000g usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 4g · Pantry used 0g · Net 4g · Remaining 246g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 2g · Pantry used 0g · Net 2g · Remaining 48g
Example package: 50g 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
450gexact edible weight
Need 450g · Pantry used 0g · Net 450g · 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.
Eggsraw · count
6 pieces1 × 6 pieces
Need 4 pieces · Pantry used 0 pieces · Net 4 pieces · Remaining 2 pieces
Example package: 6 pieces usable quantity. Confirm label/edible weight.
Canned tomatoescanned · g
400g1 × 400g
Need 400g · Pantry used 0g · Net 400g · Remaining 0g
Example package: 400g usable quantity. Confirm label/edible weight.
Onionsraw · g
500g1 × 500g
Need 100g · Pantry used 0g · Net 100g · Remaining 400g
Example package: 500g usable quantity. Confirm label/edible weight.
Ground cumindry · g
40g1 × 40g
Need 2g · Pantry used 0g · Net 2g · Remaining 38g
Example package: 40g usable quantity. Confirm label/edible weight.
Plain breadcooked · g
400g1 × 400g
Need 160g · Pantry used 0g · Net 160g · Remaining 240g
Reference loaf: wheat, water, yeast, salt. Actual products may differ.
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
Start with gentle steaming and filled cabbage, then switch to browned tofu and quick noodles. Freeze Friday’s tomato sauce and add eggs only at dinner.
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 tofu and mushrooms
Prep ahead
1 equal share · 2 servings per share
Mon, Oct 5: 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
Tue, Oct 6: 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.
Browned tofu
Cook fresh
1 equal share · 2 servings per share
Wed, Oct 7: Tofu and cabbage rice
Prepare this component
300g Firm tofu
15ml Olive oil
Drain 300g firm tofu, pat dry and cut into 2cm cubes. Heat 15ml olive oil in a broad skillet over medium-high heat. Add tofu in one layer and leave undisturbed for 3 minutes before turning; cook another 4–6 minutes until at least two sides are golden. If it sticks, wait a minute before loosening with a thin spatula.
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 and vegetables; on one burner cook it first and allow extra time. Rinse 160g rice and cook in a saucepan with 300ml recipe water, after checking the packet ratio. Bring to a boil, cover over low heat for 12–18 minutes until tender, then rest off the heat for 5 minutes. Add a little boiling processing water if the centre stays chalky.
Cut 300g cabbage into 1cm ribbons and 100g carrots into thin 3mm matchsticks. With the tofu in the skillet, add vegetables and stir-fry over medium-high heat for 5–7 minutes until cabbage ribs are tender but still have some bite; divide into batches if crowded.
Add 20ml simple soy sauce, 1g salt and 1g black pepper. Toss for 1 minute, scraping the pan, and serve over the rice. Check actual soy sauce ingredients and avoid adding extra salt before tasting.
Refrigerate browned tofu for up to 72 hours. Keep the cabbage and rice for the serving day so the stir-fry keeps its texture.
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.
Pepper tomato egg sauce
Prep ahead
1 equal share · 2 servings per share
Fri, Oct 9: Pepper and tomato eggs
Prepare this component
250g Bell pepper
400g Canned tomatoes
100g Onions
2g Ground cumin
15ml Olive oil
3g Salt
1g Black pepper
Cut 100g onions into 5mm dice and 250g bell pepper into 1cm squares. Heat 15ml olive oil in a broad lidded skillet over medium heat. Soften onion and pepper for 8–10 minutes until a pepper piece bends easily. Stir in 2g ground cumin for 30 seconds.
Add 400g canned tomatoes, 3g salt and 1g black pepper. Simmer uncovered over medium-low heat for 10–12 minutes until a spoon drawn through the sauce leaves a gap briefly. Reduce watery tomatoes further so the eggs do not float.
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.
Make shallow wells in the hot sauce. Crack 4 pieces eggs into a cup one at a time and slide into the wells. Cover and cook over low heat for 6–10 minutes until whites and yolks are firm. If the base catches, add a spoonful of processing water at the side and lower the heat.
Serve the eggs and sauce with 160g plain bread. For a fractional egg quantity, beat the scaled egg amount first and pour it into the wells; check that it sets all the way through.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
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 Pepper tomato egg sauce in 1 load(s). Cut 100g onions into 5mm dice and 250g bell pepper into 1cm squares. Heat 15ml olive oil in a broad lidded skillet over medium heat. Soften onion and pepper for 8–10 minutes until a pepper piece bends easily. Stir in 2g ground cumin for 30 seconds. Add 400g canned tomatoes, 3g salt and 1g black pepper. Simmer uncovered over medium-low heat for 10–12 minutes until a spoon drawn through the sauce leaves a gap briefly. Reduce watery tomatoes further so the eggs do not float. 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.
19:28–19:33
Divide Pepper tomato egg sauce into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
19:33–19:58
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.
19:58–20:03
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.
20:03–20:43
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.
20:43–20:48
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
Steamed ginger tofu with mushrooms and rice · Mon, Oct 5
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 22 hours.
Steamed cabbage and tofu parcels · 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: 45.2 hours.
Pepper and tomato eggs · Fri, Oct 9
Freeze promptly on prep day · portion Y/1. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-08 at 20:00. Follow the component’s finishing instructions.
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 tofu and mushrooms
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 20:03
Storage
refrigerated
Use by
2026-10-07 at 20:03
Dinner
Mon, Oct 5
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 20:48
Storage
refrigerated
Use by
2026-10-07 at 20:48
Dinner
Tue, Oct 6
Steamed cabbage and tofu parcels
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Pepper tomato egg sauce
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 19:33
Storage
frozen
Freeze promptly
2026-10-04 at 19:33
Planned move to fridge
2026-10-08 at 20:00
Use by
2026-10-09 at 20:00
Dinner
Fri, Oct 9
Pepper and tomato eggs
Freeze promptly at −18°C; thaw in the refrigerator. 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
Firm tofu350g · 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.
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.
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.
Cabbage100g · 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.
Carrots680g · 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.
Salt246g · 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 pepper48g · 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.
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.
Eggs2 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.
Onions400g · 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.
Ground cumin38g · 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.
Plain bread240g · cookedSurplus 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
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 20:03.
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.
02
Tue, Oct 6
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 20:48.
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.
03
Wed, Oct 7
Tofu and cabbage rice
2 servings · 18 min active (base recipe) · 35 min planned finish · stove · Quick stir-fries
Dry tofu cubes brown first, leaving cabbage and carrot a brief, lively stir-fry finish.
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 2cm cubes. Heat 15ml olive oil in a broad skillet over medium-high heat. Add tofu in one layer and leave undisturbed for 3 minutes before turning; cook another 4–6 minutes until at least two sides are golden. If it sticks, wait a minute before loosening with a thin spatula.
With two burners, cook rice alongside the tofu and vegetables; on one burner cook it first and allow extra time. Rinse 160g rice and cook in a saucepan with 300ml recipe water, after checking the packet ratio. Bring to a boil, cover over low heat for 12–18 minutes until tender, then rest off the heat for 5 minutes. Add a little boiling processing water if the centre stays chalky.
Cut 300g cabbage into 1cm ribbons and 100g carrots into thin 3mm matchsticks. With the tofu in the skillet, add vegetables and stir-fry over medium-high heat for 5–7 minutes until cabbage ribs are tender but still have some bite; divide into batches if crowded.
Add 20ml simple soy sauce, 1g salt and 1g black pepper. Toss for 1 minute, scraping the pan, and serve over the rice. Check actual soy sauce ingredients and avoid adding extra salt before tasting.
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
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.
05
Fri, Oct 9
Pepper and tomato eggs
2 servings · 18 min active (base recipe) · 12 min planned finish · stove · Set eggs
Eggs set gently in a reduced pepper and tomato sauce, with bread for the pan juices.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Pepper tomato egg sauce: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 19:33. Follow its thawing and finishing instructions.
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.
Make shallow wells in the hot sauce. Crack 4 pieces eggs into a cup one at a time and slide into the wells. Cover and cook over low heat for 6–10 minutes until whites and yolks are firm. If the base catches, add a spoonful of processing water at the side and lower the heat.
Serve the eggs and sauce with 160g plain bread. For a fractional egg quantity, beat the scaled egg amount first and pour it into the wells; check that it sets all the way through.
Full method for cooking fresh
Cut 100g onions into 5mm dice and 250g bell pepper into 1cm squares. Heat 15ml olive oil in a broad lidded skillet over medium heat. Soften onion and pepper for 8–10 minutes until a pepper piece bends easily. Stir in 2g ground cumin for 30 seconds.
Add 400g canned tomatoes, 3g salt and 1g black pepper. Simmer uncovered over medium-low heat for 10–12 minutes until a spoon drawn through the sauce leaves a gap briefly. Reduce watery tomatoes further so the eggs do not float.
Make shallow wells in the hot sauce. Crack 4 pieces eggs into a cup one at a time and slide into the wells. Cover and cook over low heat for 6–10 minutes until whites and yolks are firm. If the base catches, add a spoonful of processing water at the side and lower the heat.
Serve the eggs and sauce with 160g plain bread. For a fractional egg quantity, beat the scaled egg amount first and pour it into the wells; check that it sets all the way through.
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