Rice with Beans and Tofu

Ingredients

• 1 tsp butter
• 125 g long grain rice
• 100 g green beans (frozen)
• 0.25 l Vegetable broth
• 500 g Tofu
• 2 Spring Onions
• 1 Garlic clove
• 3 tbsp oil
• 1 tsp starch
• 100 ml cold vegetable broth
• black pepper (ground)
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Heat the butter in a pot, sauté the rice and frozen beans. Add broth, bring to a boil, then cover and cook for about 25 minutes until the rice is fluffy.

2. 2.

   Cut tofu into bite‑sized pieces. Clean and wash spring onions, cut the tender green leaves into fine ribbons. Peel and crush the garlic.

3. 3.

   Heat oil in a pan and lightly brown the spring onion ribbons over low heat. Add tofu and garlic, cooking until the tofu turns golden brown.

4. 4.

   Whisk starch with broth until smooth, pour over the tofu mixture and bring to a boil. Season the tofu generously with pepper and soy sauce, then serve over rice.