Tomato Bell Pepper Rice200 grams organic brown rice Bell peppers Tomato bouillon paste or tomatoes Onion Garlic ½ tablespoon salt Olive oil Water Crispy Nori TofuTofu Nori seaweed sheets Salt Ground pepper Golden Batter Cornflour Water Soy sauce Wheat flour, type 65 Served with fresh vegetables - Slice the onion finely.
- Chop the garlic.
- Chop the pepper according to taste.
- Add some olive oil into the pressure cooker pan and heat it.
- Add in the onion, the garlic, and the pepper. Saute them just a little bit.
- Pour in the water and salt into the pressure cooker.
- Add in the rice.
- Turn the heat to maximum.
- Stir to mix it evenly.
- Put in the tomato bouillon paste. Mix.
- Let it cook for about 20 minutes on low heat.
- Meanwhile, prepare to make the golden pieces of tofu.
- Cut the tofu into half and then make them into rectangles.
- Put some salt and pepper onto it.
- Take the nori sheet and put the sliced tofu onto it.
- Roll it up. In order for the nori not to unravel, use a toothpick.
- To prepare the batter for the tofu pieces, take the corn flour and add an adequate amount of water so that the batter won’t be too runny.
- Mix the batter and add in a little bit of soy sauce.
- If the batter is too thick just add more water, or if it is to runny add more flour.
- Meanwhile, preheat some olive oil in a frying pan.
- Put in the tofu wrapped into the batter and the cover it with wheat flour so that the batter will stick to the tofu.
- Fry to tofu by holding the toothpick. Fry until both sides are golden brown.
- The rice is ready.
- Put the rice on a plate, arrange the fried tofu and garnish it with some vegetables like beets, turnips, and carrots or any other vegetables as preference.
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