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🍽️ Vegetable Tofu Rice Pan

589 kcal · 30 min · 4 servings

Ingredients

• 400 g tofu
• 2 tbsp light soy sauce
• 1 tbsp apple cider vinegar
• 4 tbsp vegetable oil
• 250 g cooked brown rice
• 2 stalks celery
• 2 carrots
• 80 g cashew nuts
• 200 g whipping cream
• 1 tbsp curry
• 0.5 bunch parsley
• salt
• pepper

Instructions

1. 1. Whisk soy sauce, apple cider vinegar, salt, and pepper in a small bowl.
2. 2. Drain the tofu well and pat it dry with kitchen paper.
3. 3. Cut the tofu into cubes.
4. 4. Place the tofu cubes in the sauce mixture and let them marinate for 30 minutes.
5. 5. Wash the carrots and celery thoroughly.
6. 6. Peel the carrots.
7. 7. Slice the carrots and celery into thin rounds.
8. 8. Cook the rice according to the package instructions.
9. 9. Let the marinated tofu drain briefly.
10. 10. Heat oil in a large pan.
11. 11. Fry the tofu in the hot pan for about 5 minutes until golden brown, turning it occasionally.
12. 12. Remove the tofu from the pan.
13. 13. Place the tofu on kitchen paper to absorb excess fat.
14. 14. Add the carrots, celery, and nuts to the same pan.
15. 15. Fry the vegetables and nuts for about 5 minutes.
16. 16. Add the cooked rice to the pan.
17. 17. Mix the rice well with the vegetables.
18. 18. Whisk cream, curry, salt, and pepper in a small bowl.
19. 19. Add the cream mixture to the rice pan.
20. 20. Stir everything well so the sauce is evenly distributed.
21. 21. Let the pan simmer for another 2 minutes.
22. 22. Wash the parsley.
23. 23. Finely chop the parsley.
24. 24. Sprinkle the parsley over the dish.
25. 25. Return the fried tofu to the pan.

Nutrition per serving

• kcal: 589
• Protein: 24 g · Fett/Fat: 42 g · Carbs: 30 g