Mint-Tofu rice

Blogging took a back seat as we started concentrating more on travel and photog. But i never said i stopped cooking and trying out new recipes :-). Yesterday was one of those lazy evenings when i didn't feel like - cutting vegetables, adding too many spices, using too many utensils but still had that feeling, "edanum nanna sapadanum". Opened the refrigerator and found some mint, coriander, Tofu, boxes of strawberries and many many colorful vegetables which only my eyes were eying but my mind was already working on something minty - Voila! why not a mint-tofu rice ? It only took 15 mins to prepare.

1. A cup of rice to cook/steam in the rice cooker.
2. Cut the tofu into chunks and toss them in a pan so they become golden brown/crunchy and keep them aside.
3. Grind the following,

1. 2 handful of mint leaves

2. 1 green chilly

3. 1 medium sized onion

4. 1 medium sized tomato

5. 2 garlic cloves.

Pour this gravy/mix into a wok or pan, add salt to taste and bring it to boil and switch the burner off. Thats it!


By now, (considering you took 12-15 mins in gathering the above requirements and grinding them) the rice should have been cooked. Allow the steamed rice to cool for a couple of minutes and then add it to the mint gravy in the wok and mix. Once you feel the rice is well mixed, add the chunks of tofu on top of it. Yummm, i'm a big fan of mint, the flavor, the fragrance, the health benefits - everything is good about mint. If one prefers paneer to tofu, you could do that too and even garnish with some roasted cashew nuts.