for 4 person

Tofu

130 g	white flour
1 dl	water
1 tbsp	mustard
¼ tsp	salt
100 g	cornflakes, crushed
400 g	smoked tofu with almonds and sesame seeds, cut in half lengthwise and crosswise

Leek rice

1 tbsp	toasted sesame oil
2	garlic cloves, squeezed
300 g	basmati rice
7 dl	vegetable bouillon
2	oranges, the whole juice
300 g	leek, lengthwise halved, in approx. 2 cm wide pieces
200 g	edamame
2 tbsp	soy sauce
1 ½ tsp	ground coriander seeds
	salt and pepper to taste

How it's done

Tofu

Place 80 g of flour in a deep dish, add the water and mustard, mix, season with salt. Place the remainder of the flour and the Cornflakes in 2 shallow dishes. Toss the tofu in the flour, dip it in the mustard paste and then toss it in the Cornflakes. Press firmly on the crumb coating, place on a baking tray lined with baking paper.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove, keep the tofu warm.

Leek rice

Heat the oil in a pan. Add the garlic, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the stock and orange juice, bring to the boil, reduce the heat. Add the leek, mix, cover and simmer over a medium heat for approx. 15 mins. Add the edamame, soy sauce and coriander, mix. Cover and simmer for approx. 5 mins. until the liquid has almost completely reduced, season. Serve the leek rice with the tofu.

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