Tangy Tofu And Veggie Rice Bowl Recipe

About this recipe

A vibrant bowl of spiced tofu and colorful vegetables served over fragrant basmati rice with a tangy twist.

Ingredients

• - Fresh Tofu
• 1 kg Basmati Rice
• 250 g Carrot
• 1 piece Yellow Bell Pepper
• 1 Kg Kissan Tomato Puree
• 200 ml Coconut Milk
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Jeera
• 100 g Salt
• 200 ml Mustard Oil
• - Coriander Powder

Instructions

1. 1. Rinse and soak the basmati rice in water for 15 minutes, then drain.
2. 2. Cook the rice in boiling water with a pinch of salt until tender, then set aside.
3. 3. Cut the tofu into cubes and lightly stir-fry in oil until golden, then remove and set aside.
4. 4. Heat oil in a pan, add cumin seeds, finely chopped garlic, and ginger, and sauté until fragrant.
5. 5. Add the chopped carrots, bell peppers, and green beans to the pan and stir-fry for 5 minutes.
6. 6. Mix in the turmeric, chili powder, coriander powder, and salt, ensuring the vegetables are well coated.
7. 7. Pour in the tomato puree and coconut milk, stirring well to create a flavorful sauce.
8. 8. Return the tofu to the pan and gently simmer for 5 minutes to absorb the flavors.
9. 9. Serve the tofu and vegetable mixture over the cooked basmati rice in a bowl.
10. 10. Garnish with freshly chopped coriander leaves before serving.