John Myers
Ingredients for 2 servings:
- ½ pack smoked tofu (almond-sesame)
- 2 tbsp olive oil or sesame oil
- 1 cup basmati rice
- 3 cups water
- some salt
- 1 tsp, heaped rice seasoning mix, optional
- 2 slice(s) ginger root, approx. 2 x 3 cm in size, approx. 1.5 mm thick
- ½ small onion(s)
- 2 carrots, depending on size maybe more
- ½ zucchini
- 1 bell pepper(s), red
- 1 tbsp currants, or raisins or goji berries
- ¼ tsp chili flakes
- ½ tsp curry
- 1 ½ tbsp soy sauce, spicy
- possibly salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
very digestible and versatile
Cut the smoked tofu into cubes. Dice the ginger and onion into very small cubes. Grate the carrots and zucchini. Cut the bell pepper into 3 mm strips, which are then cut into approximately 1 cm long pieces. Fry the smoked tofu cubes in approximately 1-1.5 tablespoons of olive oil until golden yellow and lightly crusted around the edges. Remove from the pan and set aside. Cook the basmati rice according to the instructions in 2.5 cups of water, to which a little salt and rice seasoning (if using). While the rice is simmering, add the remaining oil to the pan and sauté the onions and ginger. Then add the prepared vegetables (carrots, zucchini, bell peppers) and sauté briefly. Add the currants, chili flakes, and curry powder and stir to combine. Continue sautéing. After approximately 1-2 minutes, add the soy sauce and about 1/2 cup of water and simmer. The water will gradually evaporate. When the rice is ready, drain it and add it to the vegetable pan, along with the smoked tofu cubes. Mix briefly and serve. Season with salt and pepper if desired. Depending on the soy sauce, this may not be necessary, so taste it first. Tip: You can, of course, omit the smoked tofu. Instead, you can easily add a handful of sunflower seeds to the vegetable pan. I usually use olive oil, to which I like to add a few drops of sesame oil from roasted sesame seeds.
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