Carrot Rice with Accordion Tofu
Carrot and courgette rice served with golden marinated tofu
INGREDIENTS
For the Rice:
- 200 g Long-grain rice
- 1 Courgette
- 1 Carrot
- 400 g Boiling water
- Salt, to taste
For the Accordion Tofu:
- 3 blocks Tofu (200 g each)
- 1 tbsp Miso
- 1 tsp Sriracha
- 1 tbsp Dijon mustard
- 1 tbsp Soy sauce
- 0.5 glass Red wine
- 1 tbsp Oregano
- 0.5 tbsp Smoked paprika
- 0.5 tbsp Sweet paprika
- 0.5 tbsp Garlic powder
INSTRUCTIONS
For the Rice:
- 1 Put the rice, courgette, carrot and salt in a pan. Mix well.
- 2 Add the boiling water, stir and place over the heat.
- 3 Cook until the rice is done to your liking.
For the Accordion Tofu:
- 1 Cut each block of tofu in half. Lay two sticks (or the handles of wooden spoons) on the work surface, one on each side, with the tofu between them.
- 2 With a knife, make straight cuts across the tofu down to the sticks, so you don't cut all the way through. Then turn the tofu over and make diagonal cuts, to create an accordion effect.
- 3 In a bowl, mix the miso, sriracha, Dijon mustard, soy sauce, oregano, red wine, smoked paprika, sweet paprika and garlic powder. Marinate the tofu in this sauce for about 20 minutes.
- 4 Then cook the tofu in a frying pan with a little olive oil until golden on all sides or, alternatively, in the air fryer at 180°C for 12 minutes.
