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Ingredients
- 150 grams tofu cut in bite sized chunks
- 1 cup risotto rice
- 1 onion chopped
- 2 in bananas peeled and cutbite sized chunks
- 2 tsp. Sambal Oelek
- 1 1/2 cups water
- 1 tsp. saffron or turmeric
- 250 grams sugar snap peas cleaned and halved
- 3 tbs. sunflower oil
- sugar
- cinnamon
- salt and pepper
Ingredients
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Instructions
- Saute the onion in the oil, when glassy add the tofu and sambal.
- Saute so that the sides of the tofu are gently browned.
- Add the risotto rice, water and turmeric or saffron, a pinch of sugar, dash of cinnamon and the salt and pepper.
- Cook, stirring often, until the rice is soft.
- Shortly before serving add pea pods, cook for a few minutes until the pea pods are al dente.
- At the last minute add sliced banana chunks, otherwise they will over cook and get too soft.
- Season to taste with salt and pepper.
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