So this is something Simonne cooked for me the other day and I was so surprised! So much, that decided to cook it but adapting it to what I had around. What changed is that instead of using Mangold as Simonne , I used Spinach. Both are delicous.
What you need
- 1 kg fresh spinach
- 500 gr. smoked tofu
- about 5 slices (0,5 cm.) of ginger
- two little coffee cups of jasmin rice
- pimentón (or paprika)
- salt
- sunflower and sesame oil
- soy sauce
The ideal situation would be to cook the three parts together: rice / ginger + tofu / spinach
but that’s a bit complicated! So you combine it however you think it’s going to work better.
How to cook the rice
- Boil water and add some salt (the amount of water for rice is always 1 extra cup + a bit more)
– When it’s boiling add the rice
– Boil it for 5 minutes at high temperature
– After these 5 minutes, turn it down to medium-low temperature for 5 minutes more
– Past these last 5 minutes, put a lid on the pot and let it cook with it’s own steam until it’s done.
How to cook the spinach
- wash the leaves and take pull the stem out
- rinse, but not too well!
- put them in a pan or a pot with a bit of oil, a bit of salt. medium heat
- when the spinach are halfway cooked, sprinkle some soy sauce on it
How to cook the smoked tofu
- put some sunflower and sesame oil in the pan. medium heat, tofu has to be soft
- peel some ginger and cut it into pieces
- cut tofu in squares and slices of about 0,5 cm and fry them in the pan together with the ginger.
- turn the tofu now and then, make sure it doesn’t get too crispy, it’s nice when it’s soft.
- add salt and paprika on top
How to serve it
Put the rice as a base, on top the spinach and on top of these the tofu. I’m telling you, it’s experimental, but delicious.
