Sautéed peas and asparagus with tofu and black rice

Ingredients

For 1 serving

• Peas100 g
• Asparagus150 g
• Tofu170 g
• Black rice40 g
• Shallot20 g
• Extra virgin olive oil1 tablespoon
• Lemon zest2 g
• Tamari1 teaspoon
• Saltto taste

Contains: soy,

In season: April – May

Method

1. Bring a pot of water to the boil, salt it and cook the black Venere rice for 35 minutes, until tender but still slightly firm; drain.
2. Meanwhile snap the asparagus where they bend naturally, discarding the woody ends, and cut them into pieces of about 3 cm, keeping the tips whole. Pat the tofu dry and cut it into cubes of about 1.5 cm; chop the shallot.
3. In the last 10 minutes of the rice, heat the oil in a wide pan or wok over medium-high heat and brown the tofu for 5 minutes, turning, until golden.
4. Add the shallot, asparagus and peas and stir-fry for 6 minutes over high heat, until the asparagus is tender but still crisp.
5. Add the tamari, stir in the drained rice and toss for a minute, until hot and glossy; taste before salting, as tamari is already salty.
6. Finish with grated lemon zest and serve.