Tofu with Cashews, Vegetables, and Rice

1. 1 Tofupack 300 g ≈ $2.50 200 g
2. 2 Cashewspack 150 g ≈ $4.50 25 g
3. 3 Bell peppers≈ $6.00 per kg 100 g
4. 4 Broccoli (frozen)pack 400 g ≈ $1.80 120 g
5. 5 Long-grain ricepack 800 g ≈ $1.94 60 g
6. 6 Soy sauce 20 ml
7. 7 Honey 8 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Fresh ginger≈ $8.00 per kg 6 g
10. 10 Starch 8 g
11. 11 Sunflower oil 10 ml
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 130 ml water, cook covered for 15 minutes, and let stand off the heat for 5 minutes.

2. Pat the tofu¹ dry, cut into cubes, and toss with half the starch.

3. Cut the bell³ pepper into strips, divide the broccoli⁴ into small florets, and mince the garlic⁸ and ginger.

4. Mix the soy sauce, honey, remaining starch, and 60 ml water into a smooth sauce.

5. Heat the oil, fry the tofu¹ for 5–6 minutes until golden on the edges, and transfer to a plate.

6. In the same pan, stir-fry the bell³ pepper and broccoli⁴ for 5–6 minutes, until the vegetables are bright and slightly tender.

7. Return the tofu¹, add the cashews², garlic⁸, ginger, and sauce, and cook for 2–3 minutes until thickened.

8. Serve the tofu¹ and vegetables over the hot rice.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.