Cut the smoked tofu into cubes. Cut the ginger and onion into very small cubes. Grate the carrots and zucchini. Cut the peppers into 3 mm narrow strips, which in turn are cut into pieces approx. 1 cm long.
Fry the smoked tofu cubes in approx. 1 - 1.5 tablespoons of olive oil until they are golden yellow and have a light crust on the edges. Take out of the pan and set aside.
Cook the basmati rice in 2.5 cups of water, to which a little salt and rice-spice mixture (if available) has been added, according to the instructions.
While the rice is simmering, add the remaining oil to the pan and roast the onions and ginger. Then add the prepared vegetables (carrots, zucchini, peppers) and let them steam a little. Add currants, chilli flakes and curry and stir. Let it continue to steam. After about 1 to 2 minutes, add the soy sauce and about 1/2 cup of water and simmer. The water gradually evaporates.
When the rice is ready, drain it and add to the vegetable pan, as well as the smoked tofu cubes. Mix briefly and bring to the table.
If necessary, season with a little salt and pepper on the plate, this may not be necessary, depending on the degree of spiciness of the soy sauce, so try beforehand.
Tip:
You can of course leave out the smoked tofu. Instead, you can very well add a handful of sunflower seeds to the vegetable pan.
I usually use olive oil, to which I like to add a few drops of sesame oil from roasted sesame seeds.
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