Rice with Tofu and Nuts
This recipe serves 1 person as a main dish and 2 people as a side dish.
Servings
1–2
½ cup (120 g) Basmati rice
1 cup (240 g) diced firm tofu
2 tbsp olive oil
2 tbsp blanched slivered almonds
2 tbsp chopped cashews
1 tbsp raisins
1 bay leaf
4 peppercorns
1-inch piece cinnamon stick
2 whole cloves
2 cups (480 ml) water
Salt to taste
Wash the rice with several changes of cold water. Drain.
Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil.
Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate.
12 minutes
Heat the oil in a pan.
Add the tofu and shallow-fry until for a few minutes on each side.
Scoop out of the oil and set aside.
To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up.
Remove from heat.
Turn the rice into a serving bowl and fluff gently with a fork.
Fold in the tofu and the nuts gently and mix well.
Serve hot.
- •The whole spices are intended to be discarded, not eaten.