Usuba
Paella with Tofu and Mushrooms
Fragrant paella with marinated tofu, mushrooms, vegetables and saffron. The dish is cooked in a wok, turning out hearty and vibrant thanks to tomatoes, corn and green peas. The finishing touch is lemon juice and leek.
- Total
- 70 min
- Standard serving
- 332 g
Ingredients
Total 12
Instructions
- 1
Step 1
Heat olive oil in a wok over medium-high heat. When the surface of the oil ripples, add the marinated tofu.
- 2
Step 2
Stew the tofu for 10 minutes, stirring occasionally, until it turns brown.
- 3
Step 3
Add the sliced mushrooms and simmer for 4–5 minutes until they release their juices and begin to brown.
- 4
Step 4
Add the sliced carrots, corn kernels, canned tomatoes, and finely chopped garlic. Simmer for 2 minutes.
Add brown rice, pour 2.25 cups of water and add saffron.
- 5
Step 5
Bring the wok contents to a boil. Reduce heat to medium, cover with a lid and let simmer for 40 minutes until all the liquid is absorbed into the rice.
- 6
Step 6
Add frozen peas without stirring. Cover with a lid and let the peas heat through with steam.
- 7
Step 7
Remove the lid, pour in the lemon juice and add the chopped leek. Stir, season with salt and black pepper to taste.
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