Masala Spinach Risotto w Pan Fried Tofu

Instructions

Remove the tofu from the packet, drain and use kitchen paper to absorb as much of the water as you possibly can from both sides.

Drizzle a little oil on a plate then sprinkle with the first measure of Masala mix.

Slice the tofu into bite sized cubes and roll in the oil and masala mix (ensuring you cover all sides). Leave to marinade until ready to use.

Drizzle *Hax oil into a large, frying pan. Add the onion, ginger and masala spices. Finely slice the stems of the coriander and add to the onion mix. (We’ll use half the leaves at the end and a little for garnish)

Gently sauté the onion mix for about 8 minutes, or until soft, fragrant, golden and sticking to the bottom of the pan. Sprinkle in the rice and toss through the mixture. Sauté for a further 2 minutes.

Add 1 cup of stock to the mixture and stir over a low heat until absorbed. Continue (think about how much love you’re putting into this dish) until you’ve used all the stock. Then continue with the coconut milk. *CHECK OUT TOFU

This will take about 20 minutes or until the rice is just tender. Add the peas, spinach and lemon zest, stirring very gently until the spinach is wilted, taste and season. Remove from the heat and cover.

TOFU : Meanwhile, pan fry the tofu in a little hax oil and flavoured butter until golden and crispy. You can probably do this while the rice is cooking.

JAX SAYS : Stir through ¾ of the coriander leaves. Serve the risotto topped with the golden, crispy tofu, a drizzle of coconut milk and a sprinkle of coriander for garnish.

All Photo Credits : Daniela Aebli Photography