Ingredients
- 1 x zucchini
- 1/2 cup of frozen beans
- 1 tablespoon Chili oil
- 1 cup of rice (cooked)
- 1 pack of flavoured tofu (used satay)
- Kewpie mayo to serve
Method
- Precook rice. I used left over rice that had been season with Mexican spice mix.
- Cook beans and zucchini in chilli oil. Push to side of pan and cook tofu.
- Serve rice. Serve zucchini and beans on top, then sliced tofu. Top with kewpie mayo to reduce heat.
- When I returned home from Spain, I brought with me the saying from a kind Spanish dad I lived with as an au pair “poco à poco.” Which means “little by little.” I told this saying to my sister who could not remember it and would say “pokey pokey.” This was a very quick meal I made when I didn’t have capacity to cook anything more extravagant. A reminder that it doesn’t need to be much just little by little. Pokey pokey.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
