Tofu Over Rice

Tofu Over Rice

Based on Andrew's recipe.

Ingredients

Makes

  • 28oz tofu, cut into bite-sized pieces
  • 1 small onion
  • 4 cloves garlic
  • 1 Tbsp ras el hanout
  • 1 Tbsp lemon juice
  • 6 tablespoons oil
  • 2 tablespoons unsalted butter
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cumin
  • 1 ½ cups long-grain or Basmati rice
  • 2 ½ cups chicken broth
  • ½ cup [mayonnaise](https://cooking.nytimes.com/recipes/12459-mayonnaise) (try to find one made of only egg yolks, not whole eggs)
  • ½ cup greek yogurt
  • ¼ cup water
  • 1 Tbsp lemon juice
  • 1 clove garlic
  • ¼ tsp ground caraway
  • ¼ tsp ground sumac
  • ¼ tsp ground cardamom
  • Just a sprinkle of ground turmeric
  • Pinch of xanthan gum
  • Kosher salt and freshly ground black pepper
  • 1 head iceberg, chopped
  • 1 tomatoes, chopped
  • Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips
  • Harissa-style hot sauce or harissa, blended and smoothed with oil to make a hot sauce

White sauce

  1. Whisk ½ cup mayonnaise, ½ cup yogurt, ¼ cup water, and 1 Tbsp lemon juice together until smooth and no lumps appear.
  2. Mince 1 clove garlic and add, along with ¼ tsp ground caraway, ¼ tsp ground sumac, ¼ tsp ground cardamom, and a sprinkle of ground turmeric; stir until combined.
  3. Add xanthan gum and mix until it thickens slightly.
  4. Add black pepper to taste.
  5. This can be stored in the refrigerator.

Tofu

  1. Blend 1 small onion, 4 cloves garlic, 1 Tbsp ras el hanout, 1 Tbsp lemon juice and 6 tablespoons oil. Add salt to taste.
  2. Drain the tofu and cut into bite sized pieces.
  3. Put the tofu in a bowl and pour the marinade over it.
  4. Marinate in the fridge for at least half an hour (can be overnight).
  5. Heat a thin layer of oil in a non-stick pan and add the marinated tofu.
  6. Cook until the tofu is evenly browned.

Rice

  1. Melt the butter over medium heat in a large, heavy pot.
  2. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute.
  3. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes.
  4. Add the vegetable broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil.
  5. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.

Serve

  1. Serve tofu over rice, lettuce and tomatoes. Liberally drizzle with white sauce and (less liberally) red sauce.