Tofu al limón con arroz rojo (Lemon tofu with red rice)

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Tofu al limón con arroz rojo (Lemon tofu with red rice)
Tofu al limón con arroz rojo (Lemon tofu with red rice)
Servings:Serves 4
Calories per serving:243
Ready in:1 hour, 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012
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The original Spanish version of this vegetarian recipe can be found at Gastronomía&Cía.


Ingredients

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Method

  1. Heat a little olive oil in a small saucepan and sauté the onion over a low heat until it is transparent.
  2. Add the raisins, allow them to expand, then add the five-spice, cooking for a further one minute.
  3. Mix in the rice, then add the water, peanut oil and a little salt (to taste).
  4. Bring to the boil and then simmer, covered, until the rice is tender (up to 40 minutes). Stir occasionally.
  5. Half-way through the cooking time, cut the tofu into slices of about 1 cm - you need two slices per person.
  6. Place the tofu in a shallow container and pour the lemon juice over it.
  7. In a pan, heat a little olive oil and add the garlic, cooking until golden.
  8. Add the tofu (reserving the lemon juice), season to taste and brown the tofu well on both sides.
  9. Pour the lemon juice into the pan and add the basil and sesame seeds, allowing the seeds to toast a little.
  10. Remove from heat and reserve.

Serving suggestions

Serve the tofu with lemon, accompanied by the red rice, pour a trickle of sesame oil over tofu and accompany with a tablespoon of lemon vinaigrette.

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