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

The original Spanish version of this vegetarian recipe can be found at Gastronomía&Cía.

Ingredients

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• 150 g Camargue red rice
• ½ Spanish onion, peeled and finely chopped
• 2 scant tablespoons raisins
• ½ teaspoon Chinese five-spice
• 400 ml water
• 2 tablespoons peanut oil
• 400 g tofu
• The juice of a medium sized lemon
• Sesame oil, to taste
• 10 basil leaves, cut into strips
• 2 tablespoons sesame seeds
• 2 or more Cloves garlic, peeled and sliced
• Salt and black pepper
• Extra virgin olive oil
• Lemon vinaigrette

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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