Chia yogurt with mixed fruits
Mix oatmeal, chia seeds, yogurt and coconut drink in a jar and let swell for 15 minutes (best to let swell overnight in the fridge). Add drained fruit to the...
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Fried rice with Asian vegetables and tofu
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
452
Calories
52 g
Carbohydrates
21 g
Protein
15 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 1 (60 g) |
 | Olive oil | ½ Teaspoon |
 | Broccoli (fresh) | ¼ (125 g) |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Tofu (natural) | 70 g |
 | Rice (raw) | 50 g |
 | Sweet Chili Sauce, Sweet Chili Sauce | ½ Teaspoon |
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Preparation:
Step 1:
Cut tofu into bite size pieces. Season with salt and pepper.
Step 2:
Heat oil in a wok or large skillet with high sides. Fry the tofu in it, turning, for about 4 minutes. Chop the vegetables and add them with about 3 tablespoons of water. Reduce the heat and finish cooking for 7 minutes. Stir well in between every now and then.
Step 3:
Put rice in a pot and fill with water until the rice is just covered with water.Heat pot and simmer gently until the water has evaporated, then take down. Add the rice to the tofu and vegetables about 4 minutes before the end of the cooking time and sauté. Season to taste with salt and chili sauce.
Macronutrient distribution:
The recipe Fried rice with Asian vegetables and tofu is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Pot
Stove
Tablespoon
Wok
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