Soupy Red Rice, Tofu and Veggies (Single Bowl Meal)
This revamped Soupy Tofu dish is now a wholesome single-bowl meal. It combines protein-rich tofu, nutritious vegetables, and red rice for added carbs, making it a balanced dish. Perfect for a light lunch or dinner, this dish is packed with vitamins, minerals, and the goodness of whole grains.
Nutrition Facts
Per serving
Energy
204 kcal
Protein
12 g
Carbs
30 g
Fat
5 g
Fiber
5 g
Ingredients
Tofu (Pro Plant)
0.5 cup, cubed (100g)
Carrot
0.25 cup, chopped (50g)
Celery Stalk (chopped)
0.5 cup (100g)
Green Beans (Chopped)
0.5 small cup (50g)
Chopped Onion
0.5 medium cup (75g)
Chilli flakes
1 tsp (2g)
Black Pepper
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Red Rice (Raw)
0.25 small cup (20g)
Plain Water
3 medium cup (800g)
Ginger, fresh
1 tsp grated (2g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Cook red rice separately: Rinse raw red rice, boil in water for 25-30 minutes until tender, and drain excess water. keep aside.
Cooking Steps
Place a pan on medium heat and add the cubed tofu.
Pour enough water to fully cover the tofu (approx. 800ml).
Add sliced celery, onion, carrots, and green beans to the pan.
Season the soup with salt, black pepper, and chili flakes.
Let the mixture cook on low to medium heat for 30-40 minutes, stirring occasionally, until the vegetables are tender and tofu is fully cooked.
Add the cooked red rice to the soup and stir well. Let it simmer for another 5 minutes to allow the flavors to combine.
Step 2: Prepare the Tempering
Heat oil in a small pan over medium heat.
Add the grated ginger and minced garlic to the oil. Sauté for 1-2 minutes until they turn golden brown and fragrant. Be careful not to burn them.
Step 3: Combine and Serve
Pour the prepared tempering over the soup and mix gently.
Serve hot in bowls.