Crispy Rice with Spicy Tofu and Vegetables
A delicious, wholesome dish with a captivating aroma and a bold, distinctive flavor. This 100% plant-based recipe, inspired by Eastern cuisine, is ideal for a relaxed evening with family or friends.
Made with Arrabbiata Pasta Sauce
This sauce pairs naturally sweet Rossoro tomatoes with spicy chili pepper and other fresh flavors. Enjoy on pasta, or even straight from the jar.
Easy
Ingredients
-
9
oz
tofu
-
1 ½
cups
cooked jasmine rice
-
1
head
broccoli
-
7
oz
Mutti Arrabbiata Pasta Sauce
-
t.t.
extra virgin olive oil
-
t.t.
salt
-
t.t.
sesame seeds
Coriander Salad
-
1
cup
fresh coriander
-
1
tablespoon
fresh ginger
-
2
tablespoons
red bell pepper
-
1
tablespoon
rice vinegar
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Crispy Rice with Spicy Tofu and Vegetables: Method
- First, dice the tofu and season it with olive oil and salt.
- Transfer the tofu to a baking tray and roast it in the oven at 200°C for about 25 minutes, or until golden and crispy. Once ready, set it aside.
- For the fresh salad, roughly chop the cilantro and place it in a bowl. Add the julienned ginger and red bell pepper, then pour in the rice vinegar.
- Mix well and let the flavors marinate while you move on to the next steps.
- Heat a drizzle of extra virgin olive oil in a large skillet. Once hot, add the cooked Jasmine rice, ideally prepared the day before.
- Press the rice down to form an even layer across the bottom of the pan and let it cook until a crispy golden crust forms, about 15–20 minutes.
- Once it’s nicely browned, flip the rice and break it up using a spoon or spatula.
- In a separate pan, gently warm the Mutti Arrabbiata Pasta Sauce, then add the crispy tofu and stir to coat it evenly.
- Add the steamed broccoli and toss everything together until well combined.
- Now you're ready to plate. Start with a base of crispy rice, then top with the spicy tofu and broccoli, and finish with the cilantro salad. Sprinkle with sesame seeds to complete the dish.
