Rice with Tofu and Nuts

• ½ cup (120 g) Basmati rice
• 1 cup (240 g) diced firm tofu
• 2 tbsp olive oil
• 2 tbsp blanched slivered almonds
• 2 tbsp chopped cashews
• 1 tbsp raisins
• 1 bay leaf
• 4 peppercorns
• 1-inch piece cinnamon stick
• 2 whole cloves
• 2 cups (480 ml) water
• Salt to taste

Ingredients for 2 servings (915 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Wash the rice with several changes of cold water. Drain.

2. 2

   Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil.

   Stovetop
3. 3

   Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate.

4. 4

   Heat the oil in a pan.

5. 5

   Add the tofu and shallow-fry until for a few minutes on each side.

   Stovetop
6. 6

   Scoop out of the oil and set aside.

7. 7

   To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up.

   Stovetop
8. 8

   Remove from heat.

9. 9

   Turn the rice into a serving bowl and fluff gently with a fork.

10. 10

    Fold in the tofu and the nuts gently and mix well.

11. 11

    Serve hot.