Pesto Tofu & Rice Pilaf



ACTUAL NATURAL HEALTH & WELLNESS PRODUCTS, INC.

Recipe:

  • Yield: 2-4 people
  • Prep Time: about 10 mins
  • Cook Time: 15-18 mins
  • Total Time: about 25-30 mins to an 1 hr
  • Course: Main
  • Cuisine: Nepalese/Indian
  • Author: Myself

Cooking Utensil

  • Non-Stick Frying pan

Urban Stems

1. Ingredients :

  • 2 Cups of cooked Rice (Basmati, if possible)
  • 4 medium size Celery sticks (chopped)
  • 1/2 cup shredded Carrots
  • 1/2 cup sweet Peas
  • 1 cup Tofu (cubed)
  • 1/2 cup Roasted Peanuts
  • 1 Tbsp each of Paparika powder and Corriander powder
  • 1/4 cup Raisins
  • 2 Tbsp Ketchup
  • 2 Tsp Soy sauce
  • Salt to taste
  • 2 Tbsp Pesto sauce
  • 1/2 cup heavy Milk
  • 1 Tbsp Parmesan cheese
  • Butter (unsalted)


Preparing the dish

Steps:

  • In the hot pan add some butter, cook the cubed Tofu for 5 mins and add soysauce and cook for another 2 mins. Finally, add Ketchup and toss it well, and remove it from the pan in a plate
  • Next, add 1 Tbsp of butter in the pan, add Celery, Carrots, and Peas cook for 2 mins on high heat until they don't have crunchy texture. Add the raisins and some salt, mix well
  • In the same pan, add cooked Basmati rice, pesto sauce, Roasted Peanuts, Tofu, Paparika powder, Coriander powder and finally some heavy milk; cook it for another 3 mins on a low heat until all the indgredients are mixed well
  • Finally, generously add Parmesan cheese on it, and let it rest for 1-2 mins
  • Serve!

Happy Cooking! And please let me know if you have any questions or comments.



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