Summary

Ingredients

• 3 medium pepper (s), colorful
• 400 g tofu
• 250 g basmati
• 1 large onion (s)
• some vegetable oil
• some balsamic vinegar
• cumin
• Curry powder
• Paprika powder
• salt and pepper
• possibly water if required

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Instructions

1. Put the basmati rice on top with water.
2. While the rice is simmering, peel the onion and clean the peppers - cut both into not too small cubes. Then carefully fry the onion.
3. In the meantime, cut the tofu into large cubes and fry with the onions and oil. The oil should not be spared. Season to taste with the spices, rather too hot than too mild, as the peppers will be added later.
4. Once the tofu is golden to medium brown, add the peppers. Season again, season if necessary or dilute with water, as the dish itself is very low in liquid. If the dish is now slightly spicy and very spicy - with a touch of sweetness, but not sour - it is ready. Raise the temperature again and deglaze with a mixture of balsamic vinegar and oil.
5. Tip: A small egg cup can be used as a measure, but more vinegar than oil should be used, around a 4/5 to 1/5 ratio.
6. Mix the tofu with the rice to taste, try again and then serve.