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🍽️ Rice with Beans and Tofu

371 kcal · 30 min · 4 servings

Ingredients

• 1 tsp butter
• 125 g long-grain rice
• 100 g green beans (frozen)
• 0.25 l vegetable broth
• 500 g tofu
• 2 spring onions
• 1 garlic clove
• 3 tbsp oil
• 1 tsp cornstarch
• 100 ml cold vegetable broth
• black pepper (from the mill)
• 2 tbsp light soy sauce

Instructions

1. 1. Heat the butter in a pot. Add the rice and frozen beans and sauté briefly. Pour in the broth, bring to a boil, and let the rice cook covered for about 25 minutes until tender but still grainy.
2. 2. Cut the tofu into small, bite-sized cubes. Clean and wash the scallions. Slice them, including the tender green tops, into fine rings. Peel the garlic and crush it slightly.
3. 3. Heat the oil in a pan. Sauté the scallions over low heat until lightly browned. Add the tofu and garlic and continue cooking until the tofu is golden brown.
4. 4. Stir the cornstarch into the remaining broth until smooth. Add this mixture to the tofu in the pan and bring to a boil. Season the tofu generously with pepper and soy sauce. Serve alongside the rice.

Nutrition per serving

• kcal: 371
• Protein: 23 g · Fett/Fat: 16 g · Carbs: 33 g