Citrus tofu with fennel and black Venere rice

Ingredients

For 1 serving

• Tofu200 g
• Orange1
• Fennel150 g
• Soy sauce1 teaspoon
• Extra virgin olive oil2 teaspoons
• Black rice40 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy

In season: November – March

Method

1. Bring a pan of water to the boil, salt it and cook the black Venere rice over medium heat for 35–40 minutes, until tender but still slightly al dente; drain.
2. Meanwhile wash the orange; juice one half and peel the other half with a small knife, removing the skin and white pith, then cut out the segments free of membrane.
3. Trim the fennel, removing the stalks and stringy outer layers, wash it and slice it very thinly; keep it in cold water so it stays crisp.
4. Drain the tofu, pat it dry and cut into 2 cm cubes. In the last 10 minutes of the rice cooking, heat the extra virgin olive oil in a pan over medium-high heat and brown the tofu for 6 minutes, turning, until golden.
5. Pour in the orange juice and soy sauce and cook for 2 minutes, stirring, until the sauce reduces and glazes the tofu.
6. Drain the fennel, season it with a pinch of salt and black pepper and serve with the rice, glazed tofu and orange segments.