This is a variation on a simple but delicious dish that a family friend used to make when I was a kid.
I loved it then, but I much prefer this version.
You will need:
1 ¼ cups rice
1 – 2 tsp turmeric
A handful of whole almonds
Diced tofu (I use half a 750g block of Soyco firm tofu)
Massel chicken stock and vegetable stock powders
Veggies of your choice
Gently caramelise onion with a little butter and oil.
Add 1 tsp each of chicken and veggie stock along with the turmeric, stir until fragment.
Add rice, gently frying and stirring until combined.
Add about 2 cups hot water, reduce heat and cover.
In a pan, fry cubed tofu, once it starts to turn golden add about 3 tsp of chicken stock powder and a handful of almonds.
Continue cooking until almonds are hot and there is good colour on the tofu.
When rice is done stir gently with a fork to combine the onion and loosen the rice.
Serve with scoop of sour cream and a drizzle of chilli sauce.
To make it a bit healthier, and depending on what is in season, I also serve this with broccoli, tomato wedges, beans or snow peas.