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🍽️ Curry Rice Pan with Napa Cabbage, Carrot Strips, and Teriyaki Tofu

475 kcal · 30 min · 4 servings

Ingredients

• 2 red onions (100 g)
• 400 g napa cabbage
• 3 carrots
• 2 tbsp rapeseed oil
• 200 g peas (frozen)
• 2 tbsp rice vinegar
• 400 g tofu
• 4 tbsp teriyaki sauce
• 1 tbsp rice syrup
• 2 tbsp sesame seeds (30 g)
• 2 pack rice-fit (express natural rice)
• 0.5 tsp curry powder
• 0.5 tsp turmeric powder
• iodized salt (with fluoride)
• pepper
• 0.5 bunch cilantro (10 g)

Instructions

1. 1. Peel the onions, halve them, and slice them into strips. Clean the napa cabbage and cut it into strips as well. Peel the carrots and use a vegetable peeler to create long, thin strips.
2. 2. Heat one tablespoon of oil in a pan. Sauté the onions, cabbage, carrots, and peas over medium heat for 7 to 8 minutes. Add rice vinegar and 2 to 3 tablespoons of water, then cook over low heat for about 5 minutes.
3. 3. Meanwhile, cut the tofu into cubes. Heat the remaining oil in a separate pan and fry the tofu cubes over medium-high heat for 2 to 3 minutes until browned on all sides. Add teriyaki sauce, rice syrup, and sesame seeds, then let the mixture simmer briefly over low heat.
4. 4. Fluff the rice by gently pressing on the packages. Open the packages and add the rice pouch contents along with 4 tablespoons of water, curry powder, and turmeric to the vegetables in the pan. Heat the mixture while stirring for 3 minutes.
5. 5. Wash the cilantro leaves, shake off excess water, and chop them finely. Season the curry rice pan with iodized salt and pepper. Serve the dish garnished with the teriyaki tofu and fresh cilantro.

Nutrition per serving

• kcal: 475
• Protein: 27 g · Fett/Fat: 16 g · Carbs: 54 g