Month: February 2017
Saute the onion in the oil, when glassy add the tofu and sambal.
Saute so that the sides of the tofu are gently browned.
Add the risotto rice, water and turmeric or saffron, a pinch of sugar, dash of cinnamon and the salt and pepper.
Cook, stirring often, until the rice is soft.
Shortly before serving add pea pods, cook for a few minutes until the pea pods are al dente.
At the last minute add sliced banana chunks, otherwise they will over cook and get too soft.
Season to taste with salt and pepper.