Name: Tofu Shirataki Rice Pulao
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Ingredients: 0 Shirataki rice (1 pack (about 200 g)); 0 Tofu (100 g, cubed); 1 tsp Ghee or oil; 0.25 tsp Cumin seeds; 0 Bay leaf (1 small); 0 Onion (1 small, finely chopped); 0 Green chili (1, finely chopped (optional)); 0 Garlic (1 clove, minced); 0 Ginger (1/2 inch, minced); 0 Tomato (1/2, chopped); 0 Mixed vegetables (1/4 cup (carrots, peas, beans, etc.), finely chopped); 0.25 tsp Turmeric powder; 0.25 tsp Garam masala; 0.25 tsp Coriander powder; 0 Salt (to taste); 0 Fresh coriander leaves (for garnish)

Instructions

This recipe will make 2 servings of Tofu Shirataki Rice Pulao.
This Tofu Shirataki Rice Pulao is a healthy, low-carb alternative to traditional pulao, perfect for a quick and nutritious meal.
Drain and rinse the shirataki rice thoroughly under cold water. Boil the shirataki rice in water for 2-3 minutes. Drain and set aside.In a pan, heat ghee or oil over medium heat.
Add the tofu cubes and sauté until golden brown on all sides. Remove and set aside. In the same pan, add the remaining 1/2 teaspoon of ghee or oil.
Add cumin seeds and let them splutter. Add the bay leaf. Add the chopped onion and sauté until golden brown.
Add minced garlic, ginger, and green chili (if using). Sauté for a minute until fragrant.
Add the chopped tomato and cook until it becomes soft and mushy.
Add the mixed vegetables and cook for 3-4 minutes until they are tender.
Add turmeric powder, garam masala, coriander powder, and salt. Mix well.
Add the prepared shirataki rice to the pan and mix well with the vegetables and spices. Add the sautéed tofu cubes and gently mix to combine all ingredients.
Cook for another 2-3 minutes, allowing the flavors to blend together.
Garnish with fresh coriander leaves. Serve hot.