Tofu with Rice and Bell Pepper

Ingredients

• Tofu250 g
• Rice1 cup (200 g)
• Red Bell Pepper1/4 count (30 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Soy Sauce1 tablespoon (14 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice. Also, if you have sesame oil, you can use it for an eastern touch.

2. 2

   Step 2

   Preheat a pan over medium heat. In the meantime, chop the garlic, cut the bell pepper into thin strips and slice the carrot.

3. 3

   Step 3

   Heat a pan over high heat. Once heated, pour half the oil, the vegetables and a pinch of salt. Stir-fry for 3-5 minutes while stirring from time to time.

4. 4

   Step 4

   In the meantime, drain the tofu and dice.

5. 5

   Step 5

   Once the vegetables are ready, remove, pour the remaining oil and add the tofu. Brown both sides over medium heat.

6. 6

   Step 6

   Pour the soy sauce, the vegetables and stir.

7. 7

   Step 7

   Serve the rice and add the tofu with the sauté vegetables on top. Optional: Add some black sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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