Rice with Tofu and Vegetables

Ingredients

• Rice1 cup (200 g)
• Tofu150 g
• Carrot1/2 medium (30 g)
• Yellow Corn1/4 count (63 g)
• Green Beans1/4 cup (25 g)
• Scallion2 tablespoon (10 g)
• Soy Sauce1 tablespoon (14 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water and a pinch of salt.

3. 3

   Step 3

   Meanwhile, peel and chop the carrot. Cut off the ends of the green beans and cut into pieces.

4. 4

   Step 4

   After 6 minutes of the corn, add the carrot and green beans to the pot. Boil for 6 more minutes, remove and drain.

5. 5

   Step 5

   At the same time, heat half of the oil in a pan over high heat. Meanwhile, drain and cut the tofu into bites.

6. 6

   Step 6

   Once heated, add the tofu and stir-fry for 4-5 minutes until brown. Remove and set aside.

7. 7

   Step 7

   Mix the rice with the tofu and vegetables in a bowl. Add the soy sauce and the remaining oil.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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