Rice Pan with Vegetables and Tofu

Ingredients

• 400 g Tofu
• 2 tbsp Light soy sauce
• 1 tbsp Apple cider vinegar
• 4 tbsp Vegetable oil
• 250 g cooked white rice
• 2 stalks celery
• 2 carrots
• 80 g cashew nuts
• 200 g heavy cream
• 1 tbsp curry powder
• 0.5 bunch Parsley
• Salt
• Pepper

Instructions

1. 1.

   Whisk together soy sauce, apple cider vinegar, salt and pepper. Drain tofu well, pat dry, cube it and marinate in the sauce for 30 minutes.

2. 2.

   Wash carrots and celery; peel the carrots and slice both into thin rounds. Cook rice according to package instructions.

3. 3.

   Drain tofu slightly and fry in hot oil, turning occasionally, for about 5 minutes until golden. Remove and drain on paper towels. Add carrots, celery and cashews to the pan and sauté for another 5 minutes.

4. 4.

   Add cooked rice to the pan and stir in. Mix heavy cream with curry powder, salt and pepper, then pour over the mixture and let everything simmer together for 2 minutes. Wash parsley, chop it finely and sprinkle over the dish; add the fried tofu back in.