LIME RICE WITH SMOKED TOFU
Quick delicious summer dish: lime rice with smoked tofu, fresh coriander, dried cranberries and fried shallots.
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.
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