Tofu, Cabbage and Carrot Stir-Fry with Rice

Ingredients

• Tofu200 g
• Rice3/4 cup (150 g)
• Cabbage1 cup (90 g)
• Carrot1/2 medium (30 g)
• Oil1 teaspoon (5 ml)
• Soy Sauce1/2 tablespoon (7 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Preheat a pan over medium heat. Add the oil and spread.

3. 3

   Step 3

   Drain the tofu well and dice.

4. 4

   Step 4

   Separately, shred the cabbage and grate or thinly slice the carrot.

5. 5

   Step 5

   Once heated, add the diced tofu and cook for 2-3 minutes per side until browned. Then add the soy sauce.

6. 6

   Step 6

   Next, add the cabbage and carrot and stir-fry for another 4-5 minutes until softened.

7. 7

   Step 7

   Salt and pepper if needed.

8. 8

   Step 8

   Serve the rice on a plate and top with the stir-fry.

9. 9

   Step 9

   Optional: Sprinkle with chopped scallion and sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu, Cabbage and Carrot Stir-Fry with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.