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Basmati Rice and Grilled Tofu with Tomato and Rocket Emultions

Easy

Basmati Rice and Grilled Tofu with Tomato and Rocket Emultions

25
min

Basmati Rice and Grilled Tofu with Tomato and Rocket Emultions

Difficulty: Easy

Preparation time: 25 min

Doses (4 people)

  • Ingredients
    • Basil as required
    • Basmati Rice 14 oz
    • Extra Virgin Olive (EVO) Oil 0,7 oz
    • Majoram as required
    • Pepper to taste
    • Rocket 4 small bunches
    • Salt to taste
    • Tofu 4 thick slices (17 oz)
    • Tumeric as required

For this recipe we used:

Tomato Sauce
0,70 oz

Preparation

Put the rice in a pot and use the “First Knuckled Rule” to cover it with water: place your index finger so that it is touching the surface of the rice an add water to reache your first knuckle. Cook over moderate heat, stirring time to time. The rice is ready when the it has absorbed all the water, so season it with salt, pepper, tumeric and some majoram leaves, then leave it cool.
Horizontally slice the tofu (two halves per slice) and sautè in a pan with a little EVO oil and basil leaves, then let rest and prepare the emultions.
Put some minced rocket in an electric mixer cup and blend it with a generous amount of EVO oil so that it becomes very smooth. Repeat the step separately with Pomì organic tomato puree and Extra Virgin Olive (EVO) Oil in equal proServes.

Arrange the dish this way: place the tofu in the middle of a flat plate and make a round layer of rice shaping it with a round mold, then cover with another tofu slice. Finally decorate with many drops of both the emultions.