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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.