Spicy Wok Rice with Veggies & Tofu
1 red bell pepper
1 spring onion
1 glove of garlic
teaspoon of chili cayenne
teaspoon of paprika powder
Boil 0.25L of water with a pinch of salt in another saucepan. Add the basmati rice from your jar. Once boiling, turn off the heat and keep the lid closed for 20 min.
Cut the tofu from your jar in cubes (i.e. 1cm by 1cm) and put the wok pan on high heat, add some oil. When hot, add the tofu and stir fry for about 5 minutes until evenly cooked golden on all sides. Remove the pan from the heat. Put the tofu on a plate on the side.
Cut the spring onion small pieces and mince the garlic. To the same wok pan, add some oil and turn the stove back to medium/high heat. Add the spring onion and garlic and cook for 2 minutes. Let cook for about 7 minutes.
Meanwhile, cut the bell pepper and tomato into small pieces. Add the rice to the wok pan together with the bell pepper and tomato. Add the soja sauce from your jar to the pan. Also, add one teaspoon of paprika and chili cayenne powder. Add the tofu and steer everything nicely together, and let everything heat up until the rice is fully cooked.
Now your meal is ready. Enjoy your zero waste day!