Rice with Tofu and Pickled Turnip

Ingredients

• Rice1 cup (200 g)
• Sesame Oil1 tablespoon (10 ml)
• Scallion2 tablespoon (10 g)
• Ginger1/2 slice (1 g)
• Soy Sauce1/2 tablespoon (7 g)
• Corn1/4 cup (43 g)
• Peas1/4 cup (50 g)
• Yellow Pepper2 slice (20 g)
• Tofu100 g
• Turnip greens1/2 count (60 g)
• Vinegar5 tablespoon (50 g)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Place a pot filled with water over high heat.

3. 3

   Step 3

   Meanwhile, peel the turnip until the thick layer is removed. Slice and place in a bowl.

4. 4

   Step 4

   Rub the turnip with salt, cover with water and let it stand.

5. 5

   Step 5

   Once the water boils, add the corn and boil for 12 minutes. With 6 minutes remaining, add the peas. Drain and set aside.

6. 6

   Step 6

   Place a wok over high heat. While heating, chop the scallions, peppers and dice the tofu.

7. 7

   Step 7

   Once heated, pour the oil and stir-fry the onion with the bell pepper over medium heat for 1 minute and remove. Add the tofu, brown on both sides and remove.

8. 8

   Step 8

   Add the rice, ginger, soy sauce and stir. Add the corn, peas and the previous mixture. Stir and add the tofu. Turn off.

9. 9

   Step 9

   Remove the turnip from the water, rinse and drain.

10. 10

    Step 10

    Place the vinegar in a pan over high heat. Once boiling, add the turnip and cook until translucent. Turn off, add stevia and mix well.

11. 11

    Step 11

    Serve the rice with the turnip. Optional: Sprinkle a pinch of sesame seeds.

12. 12

    Step 12

    Remember that you can replace the stevia with the sweetener of your choice. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice with Tofu and Pickled Turnip can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.