Colorful Rice Pan with Peanut Tofu
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cups rice, your choice
- 60 g kohlrabi
- 2 carrot (s)
- 200 g tofu (peanut tofu)
- 40 g peas, frozen
- 6 tablespoon corn, canned
- 6 teaspoons, leveled curry powder
- possibly water
- oil
Print Recipe
Pin Recipe Instructions
- Cook rice in a saucepan according to the instructions on the packet.
- Meanwhile, peel the kohlrabi and carrots and cut into thin sticks.
- Cut the peanut tofu into small cubes (approx. 0.5 x 0.5 cm) and fry them on all sides in a pan with hot oil.
- As soon as the tofu is crispy, add the frozen peas, kohlrabi, carrots and corn. Steam the vegetables until the desired consistency is achieved. Season with salt and curry powder. Handle the curry carefully and possibly reduce the amount, as every curry mixture is slightly different.
- Mix in the rice and season again. If the whole thing is too dry for you, add a little water.
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