Rice pan with frozen vegetables, smoked tofu, chickpeas and coconut milk

Ingredients for 3 servings:

• 200 g rice
• 500 g vegetables (Chinese vegetables), frozen, or other as desired
• 1 can chickpeas
• 200 g smoked tofu
• 200 ml coconut milk
• 1 tbsp oil
• 2 tbsp soy sauce
• salt and pepper
• 1 tsp, heaped curry powder
• 1 tsp, heaped turmeric
• some ginger root, freshly grated or powdered
• chili flakes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegan, vegetarian

Add the rice and cook according to the package instructions. Meanwhile, heat the oil in a pan and add the diced smoked tofu. Sear until crispy, and when it’s nice and crispy, deglaze with the soy sauce. Then add the vegetables and coconut milk. Bring to a boil, then cover and simmer over medium heat until the vegetables are thawed. Place the chickpeas in a colander and rinse until no foam remains. Add the chickpeas and cooked rice to the tofu and vegetables, stir well, and season with pepper, salt, curry powder, turmeric, ginger, and chili flakes.