Tofu with Vegetables, Soy Sauce, and Rice Noodles

1. 1 Tofupack 300 g ≈ $2.50 220 g
2. 2 Rice noodlespack 400 g ≈ $2.80 65 g
3. 3 Broccoli (frozen)pack 400 g ≈ $1.80 100 g
4. 4 Bell peppers≈ $6.00 per kg 80 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Fresh ginger≈ $8.00 per kg 6 g
7. 7 Soy sauce 20 ml
8. 8 Sesame seeds 5 g
9. 9 Sunflower oil 8 ml
10. 10 Salt 1 g

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

Method

1. Cut the tofu¹ into cubes, slice the pepper into strips, and finely chop the garlic⁵ and ginger.

2. Heat oil in a deep skillet and fry the tofu¹ for 4 minutes until the edges are golden.

3. Add the broccoli³, pepper, garlic⁵, and ginger, and stir-fry for 4 minutes.

4. Pour in the soy sauce and 120 ml hot water, add the rice² noodles, and cover with a lid.

5. Cook for 5 minutes, until the noodles soften and absorb some of the sauce.

6. Stir, sprinkle with sesame seeds, and heat for 1 minute until evenly coated in sauce.

In short

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