Tofu with Stir-Fried Vegetables and Rice Noodles

1. 1 Tofupack 300 g ≈ $2.50 150 g
2. 2 Rice noodlespack 400 g ≈ $2.80 70 g
3. 3 Broccoli (frozen)pack 400 g ≈ $1.80 100 g
4. 4 Bell peppers≈ $6.00 per kg 70 g
5. 5 Carrots≈ $1.50 per kg 40 g
6. 6 Soy sauce 20 ml
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Fresh ginger≈ $8.00 per kg 5 g
9. 9 Sunflower oil 10 ml
10. 10 Sesame seeds 3 g

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

Method

1. Cut the bell⁴ pepper into ½–¾-inch cubes, julienne the carrot⁵ into 2-inch-long thin strips, mince the garlic⁷, grate the ginger, and cube the tofu¹.

2. Parboil the rice² noodles in hot water for 5 minutes until pliable, then drain well.

3. Heat half the oil in a wok or skillet over high heat, then fry the tofu¹ for about 5 minutes until golden-brown; remove and set aside.

4. Add the remaining oil to the pan, then stir-fry the broccoli³, bell⁴ pepper, and carrot⁵ over medium heat for about 4 minutes until tender-crisp.

5. Return the tofu¹ to the pan, add the garlic⁷ and ginger, and cook for 1–2 minutes until fragrant.

6. Pour in the soy sauce, add the noodles, toss to combine, and heat through for 2–3 minutes.

7. Sprinkle with toasted sesame seeds and serve immediately.

In short

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