Asian Peanut Bowl with Tofu

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cook the rice in salted water for 12 minutes. Dice the tofu and fry in 1 tbsp oil until crisp all over (about 8 minutes).

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2. 2

   Finely shred the red cabbage and thaw the edamame.

3. 3

   Stir the peanut butter with the soy sauce, lime juice and 3 tbsp water until smooth.

4. 4

   Layer the rice, tofu, edamame and red cabbage in containers and add the sauce separately. Keeps for 3 days in the fridge.