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Tofu and coconut pan

updated

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Ingredients for 1 servings:

  • 100 g smoked tofu
  • 60 g rice (wholemeal)
  • 100 ml coconut milk
  • 20 g peanuts, roasted, salted
  • 1 handful of mung bean sprouts
  • ½ avocado(s)
  • 1 tbsp oil (peanut)
  • Raisins
  • curry powder
  • turmeric
  • Coriander powder
  • Cumin, ground
  • Paprika powder, hot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

First, cook the rice in salted water. Meanwhile, dice the tofu and avocado. About 10 minutes before the end of the cooking time, heat peanut oil in a pan, fry the tofu until golden brown, add the sprouts, then deglaze with coconut milk and simmer. Add the peanuts and season with curry, turmeric, coriander, paprika, and cumin to taste. Add a few raisins if desired. Then add the cooked rice to the pan and fry briefly. Serve in a deep dish with the avocado cubes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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