Turmeric tofu bowl with basmati rice, peas and coconut

Ingredients

For 1 serving

• Basmati rice65 g
• Tofu130 g
• Peas100 g
• Spinach60 g
• Coconut milk50 ml
• Turmeric1 teaspoon
• Ginger3 g
• Peanut oil5 g
• Lime juiceto taste
• Saltto taste

Contains: nuts, soy,

In season: April – June

Method

1. Rinse the basmati rice, add it to a pan of boiling salted water and cook over medium heat for 12 minutes, until tender; drain.
2. Meanwhile drain the tofu, pat it dry with kitchen paper and cut it into 2 cm cubes; peel and grate the ginger; wash the spinach.
3. Heat the groundnut oil in a pan over medium-high heat and fry the tofu with the turmeric and ginger for 5 minutes, stirring, until golden and evenly yellow.
4. Add the peas and coconut milk, season lightly with salt and cook over medium heat for 5 minutes, until the peas are tender and the sauce has thickened slightly.
5. Stir in the spinach for 1–2 minutes, until wilted.
6. Serve over the rice with a few drops of lime juice.