Rice with Vegetables and Tofu

Ingredients

• 350 g basmati rice
• 4 tbsp white wine vinegar
• 1 tbsp sugar
• 0.5 tsp Salt
• 1 tbsp Sesame oil
• 1 tbsp soy sauce
• 300 g tofu (1 package)
• 100 g thin green beans
• 100 g carrots
• 100 g snow peas
• 100 g baby corn
• 100 g small broccoli florets
• 6 tbsp soy sauce
• 3 tbsp olive oil
• 0.5 tsp mustard

Instructions

1. 1.

   Wash the beans and trim ends.

2. 2.

   Peel the carrots and cut into sticks.

3. 3.

   Wash the broccoli.

4. 4.

   Cut the corn lengthwise into strips.

5. 5.

   Slice the tofu.

6. 6.

   Mix sesame oil with soy sauce and brush the tofu slices with it.

7. 7.

   Wash the snow peas, trim ends and optionally break apart.

8. 8.

   Rinse the rice under running water in a sieve, then boil with double the amount of water and salt; cover and simmer on low heat for about 20 minutes. Stir the cooked rice briefly with vinegar and sugar, then keep warm.

9. 9.

   Fill a pot with finger-width water, bring to a boil, steam carrots and beans in a steamer basket covered for about 3 minutes, then add remaining vegetables and steam another 3 minutes.

10. 10.

    Place tofu in a heat‑proof dish and broil in a hot oven or under the grill for about 6 minutes, turning once.

11. 11.

    Whisk all dressing ingredients together.

12. 12.

    Serve tofu on a bed of rice, top with vegetables, and serve dressing separately.