Vegetarian Rice with Tofu
Risotto • Japanese
Description
A vegetable mix preferably with legumes (peas, beans) and corn. It's best served in a way that allows all the ingredients to be visible. Eating it with chopsticks is much more interesting.
Ingredients
- Rice ½ glasses
- Vinaigrette Vegetable Mix 5 oz
- Tofu 5 oz
- Soy Sauce to taste
- Rice Vinegar for Sushi to taste
- Olive Oil 2 spoons
- Salt to taste
- Grated Ginger Root ½ spoons
- Ground Dried Garlic to taste
- Lemon-Pepper Mix to taste
- Peanut Sprouts 2 spoons
- Cashew 1 tablespoon
Step-by-Step Guide
Step 1
Cook the rice covered for 30 minutes, until all the water has evaporated.
Step 2
Sauté and lightly fry the frozen vegetable mix in olive oil. Add salt, garlic, and ginger. Set aside.
Step 3
In the same skillet, sauté the tofu cut into sticks over medium heat until golden brown. Add a small amount of olive oil and season with salt.
Step 4
Return the vegetables to the tofu and heat through. Add the bell pepper, soy sauce, and vinegar.
Step 5
Spoon the rice into bowls and drizzle it with soy sauce. Then, top the rice with the vegetable mixture and tofu, add olive oil, sauce, cashews, and wheat sprouts.
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