White Rice, Peas and Fried Tofu
This simple yet satisfying lunch box is all about balance and comfort. Fluffy white rice provides easy-to-digest energy, while garlicky green peas add a burst of flavor along with fiber, plant-based protein, and key vitamins like C and K. The golden fried tofu rounds it out with a hearty dose of protein, iron, and calcium—making this meal both kid-approved and nutrient-dense. It’s a great way to fuel growing bodies with steady energy and essential building blocks, all in a tasty, fuss-free package.
You can cook everything in advance, and keep it refrigerated for up to 3 days, which makes this easy and quick to put together.
Fried Tofu
Remove super-firm tofu out of the package and tap it with paper towel.
Preheat a skillet to medium-high heat, with 1 tbsp of cooking oil.
Cut the tofu to 0.5'' slices and lay them on the skillet. Sprinkle salt on top and fry for about 3-5 minutes on each side until golden.
If you choose to cook the tofu in advance, ideally before packing it, bake it for 5 minutes on medium heat in an air fryer or a toaster oven.
Cooking Peas
Pour frozen peas to a pot of choice, and fill up with water. Bring to boil and cook for 10 minutes on low-medium heat. Discard water, and drizzle extra-virgin olive oil, plus season with 1 tbsp of garlic-salt. Mix well.
Cooking White Rice
Rinse thoroughly 1 cup of long-grain rice, and place in a 3qt pot. Add 2 cups of water, 3 tbsps of extra-virgin olive oil and 1 tbsp salt. Cover with the lid (best if not vented lid, to keep the steam in the pot) and bring to boil. Reduce to low heat, and cook for about 20 minutes, or until no water are left in the pot. While cooking, do not open the lid, and once finished, leave the pot be for 10 more minutes.