Zesty Tofu And Veggie Pulao Recipe

About this recipe

A vibrant and flavorful tofu and mixed vegetable pulao made with aromatic spices, basmati rice, and protein-rich tofu for a satisfying lunch.

Ingredients

• 350G Veeba Sweet Chilli Sauce (350g)
• 3 g Basil
• - Soyabean | Protein-Rich & Fiber Loaded | Ideal For Curries, Snacks & Tikkis | Unpolished Whole Soy Beans
• 100 g Hot Sauce
• - Chinkiang Rice Vinegar
• - Urban Platter Vegetable Bouillon And Broth Powder
• 900 G Chua Hah Seng Thai Chilly Paste
• 1 kg Basmati Rice
• 308 g Morinaga Silken Extra Firm Tofu
• 500 g Carrot
• - Green Peas
• 250 g French Beans
• 500 g Onion
• - Tomato Ketchup
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• - Cumin Seeds / Jeera Seeds-250 Gms
• - Bay Leaf
• 50 g Cloves
• 40 g Orika True Cinnamon Stick
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts
• - Coriander Powder
• 320 g Sambal Oelek
• - Bell Peppers
• 300 g Ramen Noodles
• loose Ginger
• 500g Sweet Lime
• 1 kg Brown Sugar
• 90 g Dark Soy Sauce

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes, then drain and set aside.
2. 2. Heat vegetable oil in a pan and add cumin seeds, bay leaf, cloves, and cinnamon stick. Sauté until aromatic.
3. 3. Add finely chopped onions and sauté until golden brown, then mix in the ginger-garlic paste and cook for 2 minutes.
4. 4. Stir in chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften into a thick paste.
5. 5. Add diced tofu and toss gently to coat it with the spices. Let it cook for 3–4 minutes to absorb the flavors.
6. 6. Add chopped carrots, green beans, and peas, and sauté for 5 minutes until slightly tender.
7. 7. Mix in the drained rice and gently stir to combine it with the vegetables and tofu.
8. 8. Pour in water, cover the pan with a lid, and let it cook on low heat for 15 minutes or until the rice is fully cooked.
9. 9. Remove the lid and sprinkle garam masala and freshly chopped coriander leaves on top.
10. 10. Fluff the pulao gently with a fork, ensuring the ingredients are evenly distributed, and serve hot.