Crispy Tofu with Coconut Sauce on Cilantro Rice with Cashew Sauce

Ingredients

• 100 g cashews
• 250 g ORYZA (organic natural rice)
• Salt
• 600 g Carrots
• 4 tbsp olive oil
• 0.5 tsp turmeric powder
• 0.5 tsp ground cumin
• Pepper
• 400 g Tofu
• 100 ml Soy drink (Soy milk)
• 45 g spelt whole‑grain flour (3 tbsp)
• 0.25 tsp Chili flakes
• 75 g coconut shreds
• 2 tbsp Lime juice
• 1 tsp Mustard
• 0.5 bunch cilantro (10 g)

Instructions

1. 1.

   Soak cashews in double the amount of water for 30 minutes. Add ORYZA organic natural rice to 500 ml boiling salted water, stir once and simmer on low heat in a covered pot for 25–30 minutes until the rice has absorbed the liquid. Then fluff the rice in the pot and let it stand covered on the turned‑off stove for a few more minutes.

2. 2.

   Peel, wash, and cut carrots lengthwise into halves or quarters. Place them in a baking dish, drizzle with 2 tbsp olive oil, and season with turmeric, cumin, salt, and pepper. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 15–20 minutes.

3. 3.

   Meanwhile slice tofu lengthwise into 1 cm thick pieces. Pat dry with paper towels. For the coating whisk soy drink with flour and chili flakes until a thick batter forms. Place coconut shreds on a plate. Season tofu slices heavily with salt and pepper, then dredge them in the soy batter and press firmly into the coconut shreds from all sides. Heat remaining oil in a pan. Fry tofu slices over medium heat for 3–4 minutes per side until golden brown. Keep warm in the oven.

4. 4.

   Blend cashews together with soaking water, lime juice, and mustard until very smooth, then season with salt and pepper.