Basmati rice with lime peanut tofu and peanut sauce

Ingredients for 2 servings:

• 4 tbsp peanut butter
• 3 tbsp soy sauce
• ½ tsp garlic powder
• 3 tbsp sesame oil
• 1 tsp rice vinegar
• 1 ½ cups basmati rice, approx. 125 – 150 g
• 400 g smoked tofu
• 2 tbsp water
• 5 spring onions
• 1 lime(s)
• 2 tbsp curry powder
• 2 tbsp agave syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, delicious, filling

For the peanut sauce, combine 2 tablespoons of peanut butter, 1 tablespoon of soy sauce, garlic powder, 1 teaspoon of sesame oil, and rice vinegar. Carefully add enough water until the consistency is right (some people like it thicker, others more liquid). Set the sauce aside. For the rice with lime peanut tofu, cut the smoked tofu into small, bite-sized pieces and place in a bowl. Add the curry powder and mix well. Then set aside. Finely chop the spring onions and set aside. Zest the lime zest and juice the lime. Place both in a small bowl. In another bowl, combine 2 tablespoons of peanut butter, agave syrup, 2 tablespoons of soy sauce, and water. Microwave for a few seconds. Then remove and mix well until smooth. Place the basmati rice in a pan with water and cook according to the package instructions. Meanwhile, add 2 tablespoons of sesame oil to a hot pan and fry the curry-marinated tofu over high heat for 7-10 minutes. Add the sauce, lime zest, and lime juice to the tofu and fry for another 3-4 minutes. Stir in most of the spring onions and fry for another 2 minutes. Transfer the cooked rice to a deep dish, arrange the tofu on top, and top with the remaining spring onions. Served with the peanut sauce, it tastes irresistible.