Rice with Tofu and Nuts
Rice with Tofu and Nuts is a quick pilaf-style dish where whole spices perfume the cooking water and the toppings are fried in a single pan. Basmati simmers with cinnamon, cloves, bay and peppercorns, then meets golden tofu, crisp almonds and cashews, and plump raisins. The raisins add small sweet pockets against the salty rice. It serves one as a main or two as a side.
Instructions
Rinse the rice in several changes of cold water until the water runs clearer, then drain it well.
Put the rice in a pot with the water, bay leaf, peppercorns, cinnamon, cloves and salt. Bring it to a boil over high heat.
Turn the heat down to medium low, cover the pot, and cook for about 12 minutes. The rice is done when the water has all been absorbed and the grains are tender but still separate.
While the rice cooks, warm the olive oil in a pan. Add the diced tofu and shallow-fry for a few minutes on each side, then lift it out of the oil and set it aside.
In the same oil, fry the almonds, cashews and raisins. They are ready when the nuts turn golden brown and the raisins swell up. Take the pan off the heat.
Tip the rice into a serving bowl and fluff it gently with a fork. Fold in the tofu, nuts and raisins until evenly mixed, and serve hot. The whole spices are not meant to be eaten, so set them aside as you find them.
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