John Myers
Spicy Rice Pan with Tofu and Pomegranate Seeds
The perfect spicy rice pan with tofu and pomegranate seeds recipe with a picture and simple step-by-step instructions.
- 1 piece Onion
- 2 piece Garlic cloves
- 125 g Sugar snap
- 200 g Tofu
- 0,5 piece Pomegranate
- 3 tbsp Vegetable oil
- 1 pack Uncle Ben’s Express Rice Basmati
- Salt, pepper and paprika powder to taste
- Peel the onion and garlic and cut into wedges. Briefly blanch the snow peas in salted water and cut the tofu into medium-sized cubes. Remove the seeds from the pomegranate.
- Heat the oil in a large pan and fry the tofu until crispy on all sides. Add onions, garlic and sugar snap peas and fry everything over medium heat for another 3 minutes.
- In between, loosen up the express rice and add it to the pan. Mix everything well and season with salt, pepper and paprika powder. When the rice is warm, arrange everything and sprinkle with pomegranate seeds.
- Tip 4: Frozen peas can also be used instead of the sugar snap peas. If you like, you can easily add soy sauce to taste.
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