This is quick, tasty and satisfying meal!

This recipe doesn’t have some exact measurements because it is really up to personal preference. For the rice, kimchi and veggies I simply used up the leftovers I had.

Ingredients

Leftover brown rice

Leftover kimchi 

Frozen veggies

300 g firm tofu, crumbled

1 tsp black salt

1 tsp salt

1 tsp turmeric

2 tsp garlic powder

1 tbsp dijon mustard

1 tbsp dark soy sauce

1/4 cup light soy sauce

1 tbsp liquid sweetener 

Method

1. Fry the crumbled tofu in a wok. Add the turmeric, garlic powder, dijon mustard and black salt. Stir for 3 minutes and add splash of water if sticking to pan.

2. Combine with rice, frozen veggies and kimchi. Stir until warm.

3. Add in the liquid sweetener, dark soy sauce, light soy sauce and salt. Taste test and add more seasoning if desired.