Friday, June 11, 2010

Tofu Risotto

10 oz or ½ lb firm tofu, cubed
3 tbls olive oil
2 carrots, medium size (or 1 ½ cup chopped carrot)
2 cloves garlic, finely chopped
1 slice of fresh ginger
½ tsp salt
½ cup green peas (frozen in fine)
2 cups water
2 tbls white miso
1 cup basmati rice
1/8 tsp black pepper
1 tsp ground coriander
¼ tsp turmeric powder
1 tsp finely chopped fresh parsley
1 tsp finely chopped fresh lemon thyme

In a large pan, sauté garlic and ginger on olive oil for a few seconds, add carrot sauté for a minute, then add tofu, salt and green peas. Mix miso in water and add it to the mixture. Add all seasonings except fresh herb and cook covered for 15 minutes or until rice becomes tender and liquid is absorbed. Mix in fresh herbs. Garnish with fresh thyme and serve warm.

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