Tofu with 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. Rinse the broccoli³, bell⁴ pepper, and carrot⁵; cut the broccoli into florets 2–3 cm in diameter, the pepper into 1–2 cm cubes, and the carrot into 5 cm sticks about 0.5 cm thick; mince the garlic⁷ and grate the ginger; heat a large skillet over high heat.

2. Prepare the noodles: soak rice² noodles in hot water for 5 minutes, then drain.

3. Cut the tofu¹ into cubes and fry on high heat until golden, about 5 minutes, then transfer to a plate.

4. In the same skillet, fry the broccoli³, bell⁴ pepper and carrot⁵ over medium heat about 4 minutes until tender, stirring.

5. Return the tofu¹ to the skillet, add garlic⁷ and ginger, and fry 1–2 minutes until fragrant, stirring.

6. Add soy sauce to the vegetables and tofu¹, then add the rinsed noodles, stir and cook over medium heat 2–3 minutes until the noodles soak up the sauce and heat through.

7. Check for doneness by the tenderness of the noodles and the juiciness of the vegetables, and adjust to your preferred consistency, stirring slightly if needed.

8. Remove from heat, sprinkle sesame seeds, and serve immediately.

In short

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