Tofu and cabbage rice

Ingredients

• Rice (dry)160g
• Firm tofu (raw)300g
• Cabbage (raw)300g
• Carrots (raw)100g
• Simple soy sauce (canned)20ml
• Olive oil (raw)15ml
• Salt (dry)1g
• Black pepper (dry)1g
• Recipe water (raw)300ml

Method

1. Drain 300g firm tofu, pat dry and cut into 2cm cubes. Heat 15ml olive oil in a broad skillet over medium-high heat. Add tofu in one layer and leave undisturbed for 3 minutes before turning; cook another 4–6 minutes until at least two sides are golden. If it sticks, wait a minute before loosening with a thin spatula.
2. With two burners, cook rice alongside the tofu and vegetables; on one burner cook it first and allow extra time. Rinse 160g rice and cook in a saucepan with 300ml recipe water, after checking the packet ratio. Bring to a boil, cover over low heat for 12–18 minutes until tender, then rest off the heat for 5 minutes. Add a little boiling processing water if the centre stays chalky.
3. Cut 300g cabbage into 1cm ribbons and 100g carrots into thin 3mm matchsticks. With the tofu in the skillet, add vegetables and stir-fry over medium-high heat for 5–7 minutes until cabbage ribs are tender but still have some bite; divide into batches if crowded.
4. Add 20ml simple soy sauce, 1g salt and 1g black pepper. Toss for 1 minute, scraping the pan, and serve over the rice. Check actual soy sauce ingredients and avoid adding extra salt before tasting.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.