Tofu, sugar snap peas and banana risotto

Lovely colors of bright yellow and green, make a tasty combination for vegetables with fruit and rice.

Tofu, sugar snap peas and banana risotto

Serving Size: 4

Ingredients:

  • 150 grams tofu , cut in bite sized chunks
  • 1 cup risotto rice
  • 1 onion, chopped
  • 2 bananas, peeled and cut in bite sized chunks
  • 2 tsp. Sambal Oelek
  • 1&1/2 cups water
  • 1 tsp. saffron or turmeric
  • 250 grams sugar snap peas, cleaned and halved
  • 3 tbs. sunflower oil
  • sugar
  • cinnamon
  • salt and pepper

Directions:

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

Notes:

This is a good meal made in one pan, so can be made as a camping meal.