Asia Bowl with Lime Rice, Sugar Snap Peas, Tofu and Paprika Dip

Ingredients

• 250 g ORYZA (Jasmine rice)
• Salt
• 400 g sugar snap peas
• 150 g bamboo shoots (glass; drained weight)
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 Organic Lime
• 4 tbsp peanut oil
• 1 tbsp peanut butter (15 g)
• a pinch cayenne pepper
• 200 g tofu
• Pepper

Instructions

1. 1.

   Add the Jasmine rice to a pot with twice its volume of cold salted water and stir once. Bring the water to a boil, then simmer the rice in the boiling water over medium heat for 12–15 minutes. Remove from heat, fluff the rice, and let it cool for 10 minutes.

2. 2.

   While the rice cooks, trim and wash the sugar snap peas. Rinse the bamboo shoots, drain them, and slice into fine strips. Halve the bell peppers, remove seeds, rinse; cut the yellow pepper into strips. Wash the lime under hot water, dry and grate its zest, then squeeze out the juice. Boil the sugar snap peas for 5 minutes, then shock in cold water, drain, and let them drip.

3. 3.

   For the dip, chop the orange bell pepper into pieces and blend with 3 tbsp oil, peanut butter, 1 tbsp lime juice until smooth; season with salt and a pinch of cayenne pepper.

4. 4.

   Pat the tofu dry and cut into 1 cm cubes. Heat the remaining oil in a pan. Fry the tofu over high heat on all sides for 7–10 minutes until crisp. Season with salt and pepper.

5. 5.

   Stir the remaining lime juice and zest into the rice. Arrange the prepared ingredients in four bowls, drizzle with the paprika dip, and serve.