Eat the Rainbow Series – Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry. Recipe with step by step pictures and video. Healthy everyday recipe loaded with vegetables.
We have been trying to eat a variety of colours of fruits and vegetables everyday at home. Renowned doctor Mark Hyman calls this as “eating the rainbow” everyday. “Color is the language of the plant kingdom, so be sure to incorporate an array of colorful plant foods into your diet!”. The colorful plants are rich in phytonutrients, antioxidants and all things good for you!!! The fiber in the plants can also keep your gut healthy. Eating a lot of veggies keeps us satiated for a long time and one can eat a lot of it without having to worry about calories.
Today I made a simple carrot and cabbage rice. To go along I made a stir fry with tofu and veggies. This is a guilt free happy meal. I have used white basmati rice today. One can also use brown rice to make the same recipe.
Here are the things you can buy online for making this recipe
Basmati Rice
Veggie Stock Cube
Peri Peri Seasoning
Tomato Ketchup
Carbon Steel Wok
Here is the video of Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry
Here is how to make Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry
Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely.
Heat oil in a wok and add in the minced ginger, minced garlic and the spring onions. Use only the white part of the spring onion – the bottom root part. Saute for a minute.
Add in the finely chopped carrots, cabbage, stock cube and the salt. The stock cube adds flavour to the rice. The stock cube usually is salty. So go easy on the salt. If you do not want to add the stock cube, add in more salt to adjust the seasoning. Cook for 5 minutes.
Add in the rice and mix well to combine.
Add in the peri peri seasoning, spring onions and the coriander leaves. Mix well to combine. Carrot and Cabbage rice is ready.
Now we shall make Tofu with Veggies
Heat oil in a wok and add in the minced garlic, minced ginger and the finely chopped onions. Cook for a few minutes till the onions are soft.
Add in the diced mushroom and cook for a few minutes till the mushrooms are soft.
Add in the bell pepper, green peas and the sweet corn. Cook for a few minutes. I have used frozen peas and frozen corn for making this recipe today. The frozen veggies cook in no time.
Add in the ketchup, chilli garlic sauce and the soy sauce. I have not added any salt as these sauces are already salty. Saute for a minute.
Add in the tofu. Dice the tofu into small cubes and add. Mix well to combine. Cook for a minute.
Make a corn starch slurry with corn starch and water. Add it to the wok. Let it simmer for a few minutes.
Add in the spring onions and coriander leaves. Simmer for a minute more. Tofu and Veggies is ready.
Serve the Carrot and Cabbage rice with Tofu and Veggies. This is a very healthy meal you can do for your family as its loaded with veggies and fiber. Remember to eat your veggies everyday.
Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry
Eat the Rainbow Series – Carrot and Cabbage Rice with Tofu and Veggies Stir-Fry. Recipe with step by step pictures and video. Healthy everyday recipe loaded with vegetables.
- Total Time: 40m
- Yield: 4 servings 1x
Ingredients
Carrot and Cabbage Rice
1 cup basmati rice
1.5 cups water
1 teaspoon Indian sesame oil
2 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoon spring onion, white part
1 cup carrot, finely chopped
1 cup cabbage, finely chopped
1 veggie stock cube
1/2 teaspoon salt
1 teaspoon peri peri seasoning
1/4 cup spring onions, finely chopped
2 tablespoon coriander leaves, finely chopped
Tofu with Veggies
1 tablespoon Indian sesame oil
1 tablespoon minced ginger
2 tablespoon minced garlic
1/2 cup onion, finely chopped
1 cup button mushroom, diced
1/2 cup green bell pepper, finely chopped
1 cup sweet corn
1 cup green peas
2 tablespoon tomato ketchup
2 tablespoon chilli garlic sauce
2 tablespoon soy sauce
200 grams tofu, cubes
1 teaspoon corn starch
1 cup water
1/4 cup spring onions, finely chopped
2 tablespoon coriander leaves, finely chopped
Instructions
Wash and soak the basmati rice in water for 30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 15 minutes. The pressure will release on its own during that time. After 15 minutes, open the cooker and fluff up the rice. Immediately, transfer the rice to 2-3 plates to cool it down completely.
Heat oil in a wok and add in the minced ginger, minced garlic and the spring onions. Use only the white part of the spring onion – the bottom root part. Saute for a minute. Add in the finely chopped carrots, cabbage, stock cube and the salt. The stock cube adds flavour to the rice. The stock cube usually is salty. So go easy on the salt. If you do not want to add the stock cube, add in more salt to adjust the seasoning. Cook for 5 minutes. Add in the rice and mix well to combine. Add in the peri peri seasoning, spring onions and the coriander leaves. Mix well to combine. Carrot and Cabbage rice is ready.
Now we shall make Tofu with Veggies
Heat oil in a wok and add in the minced garlic, minced ginger and the finely chopped onions. Cook for a few minutes till the onions are soft. Add in the diced mushroom and cook for a few minutes till the mushrooms are soft. Add in the bell pepper, green peas and the sweet corn. Cook for a few minutes. I have used frozen peas and frozen corn for making this recipe today. The frozen veggies cook in no time.
Add in the ketchup, chilli garlic sauce and the soy sauce. I have not added any salt as these sauces are already salty. Saute for a minute. Add in the tofu. Dice the tofu into small cubes and add. Mix well to combine. Cook for a minute. Make a corn starch slurry with corn starch and water. Add it to the wok. Let it simmer for a few minutes. Add in the spring onions and coriander leaves. Simmer for a minute more. Tofu and Veggies is ready. Serve the Carrot and Cabbage rice with Tofu and Veggies.
This is a very healthy meal you can do for your family as its loaded with veggies and fiber. Remember to eat your veggies everyday.
- Prep Time: 20m
- Cook Time: 20m
Keywords: carrot rice & tofu with veggies
Hi, Which brand of tofu are you using?