One-Pot Rice with Edamame, Sugar Snap Peas and Tofu

Ingredients

• 400 g natural tofu
• 1 Red Onion
• 1 tsp Rapeseed oil
• 4 tbsp soy sauce
• 200 g frozen edamame
• 200 ml coconut milk (9% fat)
• 200 g Sugar snap peas
• 2 packs reis-fit (Express Parboiled Rice)
• 2 stems coriander
• 1 tbsp curry powder
• 1 tsp Cayenne pepper
• 0.25 tsp turmeric powder
• iodised salt (with fluoride)
• Pepper

Instructions

1. 1.

   Cut tofu into cubes. Peel the onion, halve it and slice into strips.

2. 2.

   Heat oil in a pan and fry the tofu over high heat for 3–4 minutes until crisp. Add the onion and cook for 2 minutes over medium heat. Deglaze with soy sauce.

3. 3.

   Add edamame, coconut milk and 3–4 tbsp water to the tofu. Bring to a boil and simmer over medium heat for 4 minutes. Meanwhile, trim, wash and halve the sugar snap peas, add them and cook for another 2 minutes.

4. 4.

   Loosen the rice by gently pressing the packs together, tear open the packs and add the rice with 4 tbsp water to the pan, stir and cook for 3 minutes over medium heat.

5. 5.

   While this cooks, rinse the coriander, shake dry and pick off the leaves. Season the one-pot with curry powder, cayenne pepper and turmeric, then taste and adjust with salt and pepper. Serve garnished with coriander.