Rice with Tofu and Nuts

1. Rinse the basmati rice under cold running water until the water runs clear, then leave it to soak for 15 minutes and drain.
2. Heat 1 tablespoon of the olive oil in a skillet over medium heat and fry the diced tofu, turning occasionally, for about 8 minutes until golden and crisp on all sides, then set aside.
3. In the same pan add a little more oil and toast the slivered almonds and cashews over medium heat for 2 to 3 minutes until lightly golden, then stir in the raisins for 30 seconds until they plump, and remove from the heat.
4. Heat the remaining oil in a saucepan over medium heat, add the bay leaf and peppercorns and cook for 30 seconds until fragrant.
5. Add the drained rice and stir for 1 to 2 minutes to coat the grains in the oil, then pour in the water and add a generous pinch of salt.
6. Bring to a boil, then reduce to the lowest heat, cover tightly and cook undisturbed for 12 to 15 minutes until the water is absorbed and the rice is tender.
7. Remove from the heat and let it stand covered for 5 minutes, then fluff with a fork and gently fold through the fried tofu, toasted nuts and raisins before serving.

You'll use: Frying pan / skillet · Saucepan · Pan