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Creamy Tofu Over Rice

Ingredients

Metric


200 g ~ 1 cup rice
480 ml ~ 2 cups water
400 g firm tofu
3 tbsp cornstarch
100 g sun dried tomatoes, canned
½ tbsp olive oil for frying
⅛ tsp ground black pepper

Sauce:
480 ml milk | soy, oat or cashew
15 g ~ 2 tbsp nutritional yeast
15 ml ~ 1 tbsp olive oil
10 g ~ 1 tbsp cornstarch
8 ml ~ 1 tsp agave syrup

Salt & Spices:
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp ground coriander
½ tsp ground cumin

US


1 cup rice
2 cups water
13 oz firm tofu
3 tbsp cornstarch
3 oz sun dried tomatoes, canned
½ tbsp olive oil for frying
⅛ tsp ground black pepper

Sauce:
2 cups milk | soy, oat or cashew
2 tbsp nutritional yeast
1 tbsp olive oil
1 tbsp cornstarch
1 tsp agave syrup

Salt & Spices:
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp ground coriander
½ tsp ground cumin

MAKES4 portions
PREP TIME20 minutes
COOKING TIME20 minutes
TOTAL TIME40 minutes
Steps


1Rinse rice really well under running water.
2Add rinsed rice to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).
3Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.
4In the meantime, drain sun-dried tomatoes and wipe any excess water or oil (whichever is in the jar). Dice and set aside.
5Break tofu into bite-sized pieces. Coat each one in cornstarch.
6Preheat a nonstick frying pan. Set heat to low (induction #4) and add olive oil. Add coated tofu and cover the pan with a lid. Cook, covered, for 5 minutes.
7Flip the tofu over, cover with a lid again and cook for another 5 minutes.
8In the meantime, make the sauce. Add milk, nutritional yeast, olive oil, cornstarch, syrup, salt and spices to a small saucepan.
9Mix to combine and bring to simmer. Whisk and cook for 3 minutes.
10Pour and sauce into the tofu and add diced tomatoes.
11Mix to combine using a spatula. Cover the pan with a lid and set heat to very low (induction #2) and cook, covered, for 5 minutes.
12Add rice to plates.
13Top with cream tofu.
14Sprinkle with freshly ground black pepper.
Nutritional Info
Makes 4 portions
470 Calories per portion
23g protein
67g carbohydrates
6g fiber
13g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, K
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
5.00 of 5 - 2 votes
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