Curry Rice Skillet with Chinese Cabbage, Carrot Strips and Teriyaki Tofu

Ingredients

• 2 red onions (100 g)
• 400 g Chinese cabbage
• 3 Carrots
• 2 tbsp Rapeseed oil
• 200 g peas (frozen)
• 2 tbsp rice vinegar
• 400 g Tofu
• 4 tbsp Teriyaki sauce
• 1 tbsp rice syrup
• 2 tbsp sesame seeds (30 g)
• 2 packs reis-fit (Express Natur-Reis)
• 0.5 tsp Curry Powder
• 0.5 tsp turmeric powder
• iodized salt (with fluoride)
• Pepper
• 0.5 bunch coriander (10 g)

Instructions

1. 1.

   Peel and halve the onions, then slice into strips. Clean the Chinese cabbage and cut it into strips as well. Peel the carrots and use a vegetable peeler to create long thin strips.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté onions, cabbage, carrots and peas over medium heat for 7–8 minutes. Add rice vinegar and 2–3 tbsp water, then simmer on low heat for about 5 minutes.

3. 3.

   Meanwhile cut the tofu into cubes. Heat the remaining oil in another pan and sear the tofu cubes over medium to high heat for 2–3 minutes on each side until golden. Add teriyaki sauce, rice syrup and sesame seeds, then let it reduce slightly over low heat.

4. 4.

   Gently press the rice packs to fluff them up, tear open the packages and add the contents with 4 tbsp water, curry powder and turmeric to the cabbage mixture. Stir and heat for 3 minutes.

5. 5.

   Wash the coriander, shake dry and chop the leaves. Season the curry rice skillet with iodized salt and pepper, then serve garnished with teriyaki tofu and fresh coriander.