Pilav
portions
Ingredients
- 150 gr Rice
- 1 pcs Carrot
- 1 tsp Stock powder
- 1 pcs Bay leaf
- 2 pcs Cloves
- 1 pcs Onion
- 300 gr Green vegetables
- 100 gr Tofu
- 5 tbsp Breadcrumbs
- 0.5 tsp Curry powder
- 1 pcs Egg
- 100 ml Sunflower oil
- 1 tbsp Soy sauce
- 1 tsp Sriracha sauce
- 0.5 tsp Rice vinegar
- 1 tbsp Sesame oil
Method
Frozen tofu works best for this recipe. The water inside the tofu expands upon freezing and - when properly drained after thawing using paper towels - creates a bubbly texture.
- Grate the carrot, dice the onion and cut the green vegetables
- Wash the rice under running tap until water runs clear
- Add the rice to pan, along with ±160ml water, bayleaf, stock powder and cloves.
- Cover with lid and cook for 10 minutes.
- After ten minutes, fluff with fork and cover again for 10 minutes.
- Beat the egg in a bowl and set aside
- Mix the breadcrumbs, curry powder and salt in a bowl and set aside
- Cut the tofu into squares
- Transfer the tofu blocks from egg to breadcrumbs to coat them nicely
- Fry the tofu in sunflower oil until nice and crispy and set aside
- Lightly fry the onion and green vegetables in some sesame oil
- At the end, add the soy sauce, sriracha and rice vinegar for a minute
- Combine with rice and tofu blocks. Serve with a sprinkle of nuts, sesame seeds or spring onions