My super aromatic quick easy healthy lime rice with smoked tofu is on our table at least once a week I usually make twice the amount of rice when I cook rice for dishes like my tahini veggies or my butternut apricot curry, so we can have a delicious fried rice the next day. The fresh sweet and sour taste makes it the perfect summer dish!
Important: You don’t want to leave leftover cooked rice at room temperature for more than two hours. Put it in the fridge asap, otherwise a bacteria called bacillus cereus can become a problem. You want to cover it loosely in the fridge until it has cooled off, the put it in an airtight container and use it within the next 3 days. When using the leftover rice, you want to make sure it’s thoroughly heated, and don’t reheat it again. This article by Martha Stewart explains it very well.
Why is lime rice with smoked tofu healthy?
- Cooked and cooled rice contains resistant starch, which feeds our good gut bacteria. It also contains complex carbohydrates that keep us full for longer and many B vitamins.
- Onions are packed with nutrients and are considered a natural antibiotic. They also contain prebiotic substances that our good gut bacteria love.
- Limes contain potassium, calcium, vitamin C, and other important nutrients.
- Carrots are rich in provitamin A and many other nutrients. They also contain soluble and insoluble fiber, both of which our gut needs.
- Tofu is considered a easily digestible source of protein and contains many minerals.
- Cranberries can do a lot. They help, for example, the important gut bacterium Akkermansia Municiphila to multiply, and can even help keep the Helicobacter Pylori in check! If only I had eaten more cranberries when I caught that bug in India…
- Black pepper contains piperine, an active compound with antioxidant, anti-inflammatory, and potential digestive and metabolic benefits.
- Coriander, like all herbs, contains essential oils that support digestion. It also has detoxifying and anti-inflammatory properties. For the lime rice with smoked tofu we also use the stems, where these benefits are even slightly more concentrated.
LIME RICE WITH SMOKED TOFU
Recommended Equipment
Ingredients
- 1 bunch of fresh cilantro
- 3 organic limes
- 1 purple onion
- 1 carrot
- 1 smoked tofu
- 1 tablespoon plant oil
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1/2 teaspoon black pepper
- 2 tablespoons dried cranberries
- 500 g cooked and cooled rice was 200 g uncooked
- 1 tablespoon fried shallots
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Wash and dry the cilantro. I like to use a salad spinner for that. Then chop the stems and the leaves separately and set them aside in two small bowls. The stems will go into the pan later and the leaves will be sprinkled over the food for garnishing.
- Wash and dry the limes. Quarter one and set it aside for garnish. Grate the zest from the other two limes; a grater works well for this. If you don’t have one, you can simply only use the juice. Now, squeeze the limes. Set the zest and juice aside in a small bowl.
- Dice the onion and cut the carrot into slices of about 5 mm.
- Cut the tofu in cubes of about 1 cm.
- Heat a big pan and add the plant oil. Then fry the tofu at medium to high heat for about 3 minutes, stirring a few times.
- In the meantime, make the sauce: combine lime peel and lime juice with soy sauce, maple sirup and pepper and set aside.
- Add the carrots and onion to the pan, stir fry for about 5 more minutes. Add a little more oil if you want.
- Then add cranberries and coriander stems and stir again, and then add in the rice and the sauce mix.
- Now stir-fry until it starts to brown nicely and serve immediately with fried shallots, coriander leaves and lime wedges.
Do you like the lime rice with smoked tofu? Other dishes with leftover rice are tomato rice with black beans and pineapple rice with vegan “egg”.
