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Rice with Tofu and Nuts
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups1–2 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4513695
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
- 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.
- 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.
Notes
The whole spices are intended to be discarded, not eaten.