“Oven rice” with tofu

Ingredients

• approx. 300 g potato rice
• 1 tbsp olive oil
• 250 g cherry tomatoes
• 2 cloves of garlic
• small piece of ginger
• zest and juice of ½ a lemon
• (100 g) bell pepper
• 2 dl water
• 1 tbsp vegetable stock
• salt and pepper
• approx. 250 g tofu
• 2 tbsp sauce to marinade (e.g. teriyaki)

Recipe

Add the oil, cherry tomatoes, chopped bell pepper, grated ginger, garlic cloves, lemon juice, and lemon zest to an oven dish. Mix all of the ingredients together well. Put the oven dish containing your chopped vegetables into the oven at 200 degrees Celsius and cook for approx. 10 minutes, until they have softened slightly.

Meanwhile, dry the tofu: cut it vertically in half to get two narrow “steak-like” pieces. This will help the tofu to dry more quickly. Wrap the tofu in kitchen paper and place a weight on top of it to remove excess liquid and “dry” the tofu to make it crispier. Mix the water and vegetable stock together in a separate bowl. Once the tofu has spent some time under the weight, cut in into pieces as small or large as you wish.

Take the oven dish out of the oven and add in the potato rice, salt, and pepper. Mix together. Add the water and stock mix to the dish. Place the tofu over the “rice” and coat with the marinade. Cook in the middle of the oven for 10 minutes. Increase the oven temperature to 225 degrees Celsius. Take the dish out of the oven and turn the tofu pieces, then coat the other side with the marinade. Place the dish back in the oven for 20 minutes. Let the food rest for approx. 15 minutes before serving.

Tip! You can also begin to marinade the tofu the evening before, so all you need to do is turn the tofu over during cooking to ensure an even result.

Recipe and pictures by Veera’s Kitchen / @keittionurkka / keittionurkka.com