Scrambled tofu, jasmine rice, and cucumber salad

##Tofu and Rice

Frozen firm tofu blocks. Freezing it makes it spongy and ready to soak up sauces. Thaw a little and cut into slices. Marinate in bachan's and spices in fridge for 24 hours.

Steam Jasmine rice with tiny bit of rice wine vinegar. Add tofu to an oiled non-stick pan. Chop up well stirring, toss in pan to cook evenly.

Put both in a bowl with hot sauce, enjoy.

##Cucumber Salad

Cut mini-cucumbers in half and into thick slices. Add to container add red wine vinegar and oil. Toss with salt, pepper, and tajin Close the lid, shake it. Stick it in your fridge for about an hour to allow flavors soak in.

Enjoy a cheap and clean meal, I hope.