Vegan vegetable rice pan with tofu

Ingredients for 2 servings:

• 150 g basmati rice
• 200 g natural tofu
• 150 g peas, frozen
• 2 spring onions
• 1 carrot(s)
• 1 ½ organic limes
• 1 onion(s)
• 3 garlic cloves
• 25 ml soy sauce, light
• 50 g vegan mayonnaise
• 15 ml Sriracha sauce
• 3 tbsp, heaped cornstarch
• e.g. rapeseed oil
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Bring 300 ml of water to a boil in a saucepan with a pinch of salt. Add the basmati rice and simmer on low heat with the lid on for 10 minutes. Remove from the heat and let it steep with the lid on for 10 minutes. Rinse the organic lime with hot water, grate 1 teaspoon of zest, and mix it into the rice. Let the rice cool, ideally until completely cold. Meanwhile, finely dice the onion, slice the spring onions, and separate the green from the white parts. Slice the carrot into strips and quarter the lime. For the sauce, combine the light soy sauce, sriracha sauce, vegan mayonnaise, 1 teaspoon of sugar, and the juice of half a lime in a small bowl. Squeeze in a garlic clove and add it. Mix well. Cut the tofu into small pieces, pat dry, and transfer to a large bowl. Add the cornstarch and toss until the tofu is coated all over. Heat 2 tablespoons of rapeseed oil in a small pan and fry the tofu over medium heat until crispy. Then set aside. Heat 1 tablespoon of oil in a large pan and add the carrots, onion, white spring onion rings, and peas. Crush two garlic cloves and add them. Fry over medium heat for about 10 minutes, then add the rice and fry for another 7 minutes. Add the sauce and fry for another 5 minutes, then add the tofu and fry for another 2 minutes. Season with salt and pepper. To serve, divide between two plates and garnish with the green parts of the spring onions and a quarter of a lime each. Vegetarian version with scrambled eggs: Heat 1 tablespoon of oil in a pan, beat 2 eggs, add them, and scramble to form scrambled eggs. Season with salt and pepper and set aside. Add to the rice along with the fried tofu.