Lemon tofu and asparagus stir-fry with black Venere rice

Ingredients

For 1 serving

• Tofu180 g
• Asparagus200 g
• Lemon zest2 g
• Lemon juiceto taste
• Soy sauce1 teaspoon
• Extra virgin olive oil2 teaspoons
• Black rice45 g
• Saltto taste

Contains: gluten, soy,

In season: March – May

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed Venere black rice over medium heat for 35–40 minutes, until tender but still separate; drain.
2. Meanwhile wash the asparagus, snap off the woody ends where they bend naturally and cut the stalks into roughly 3 cm pieces, leaving the tips whole. Drain the tofu, pat it dry and cut it into roughly 2 cm cubes.
3. Wash the lemon, grate the zest (only the yellow part) and squeeze the juice.
4. With about ten minutes to go on the rice, heat the extra virgin olive oil in a large frying pan over medium-high heat and brown the tofu for 5 minutes, until golden on all sides.
5. Add the asparagus and stir-fry for 5 minutes, until bright green and tender but still crunchy; add a spoonful of water if needed.
6. Turn off the heat, finish with the lemon zest, lemon juice and soy sauce, toss and serve with the rice.