Peanut and vegetable rice with tofu

Name: Peanut and vegetable rice with tofu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 175 g Basmati rice; 7-10 Tbsp Salt; 2 Onions; 2 Garlic cloves; 1 Courgette; 1 red pepper; 2 (approx. 200 g) Carrots; 4 TABLESPOONS Oil; 150 g frozen peas; 2 TEASPOONS Vegetable broth (instant); 50 g Peanut butter (glass); 75 g roasted peanut kernels; 400 g Tofu; 2 TEASPOONS Lime juice; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

175 g Basmati rice
7-10 Tbsp Salt
2 Onions
2 Garlic cloves
1 Courgette
1 red pepper
2 (approx. 200 g) Carrots
4 TABLESPOONS Oil
150 g frozen peas
2 TEASPOONS Vegetable broth (instant)
50 g Peanut butter (glass)
75 g roasted peanut kernels
400 g Tofu
2 TEASPOONS Lime juice
7-10 Tbsp Pepper

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and chop onions and garlic. Clean or peel and wash the vegetables, cut them into quarters lengthwise and chop them into small pieces.
2
Heat 1 tablespoon of oil. Fry onions, garlic, vegetables and frozen peas in it. Deglaze with 300 ml water. Stir in stock and peanut butter. Bring to the boil and simmer covered for about 5 minutes.
3
Chop nuts. Dice the tofu (approx. 3 x 3 cm) and place in a large bowl. Add 3 tablespoons of oil and nuts. Mix everything. Heat up the pan. Fry the tofu at medium heat while turning for about 5 minutes.
4
Stir the rice into the vegetables. Season to taste with lime juice, salt and pepper. Arrange everything.