Mung Beans, Rice and Tofu

I know, I know. It sounds bad. What could be worse than a steaming pot of smelly green beans, plastic tofu and overcooked rice? Where’s the meat? Where’s the creamy, fatty sauce? Where’s the bite?

Well, it’s not the first time, but I have to thank Mark Bittmann for helping me get over my fears and go for it. This recipe is adapted from Bittmann’s book – “How to cook everything vegetarian“, an encyclopaedic, reference work of how to use non-meat ingredients. Bittmann’s humour, compassion and inspiration are evident on every page. In the recipe below, I permuted two ideas, one for Black-eyed peas and rice, and one for Mung beans with apricot and rice, to make a lively, hearty combination, which is truly delicious.

Mung Bean and Tofu Rice

  • A cup (250g) of Mung beans, soaked overnight
  • A cup and a bit (300g) of Basmati Rice
  • Block of smoked tofu
  • two onions
  • two garlic cloves
  • half a stock cube

Chop one onion and fry it off very slowly.

Put the rice, soaked mung beans, smashed garlic (in the skin) and two halves of the other onion in a pot with a good covering of water. Crumble the stock cube on top and bring to simmer with the lid on.

Chop the tofu into 1cm cubes and add to the sautéed onion.

When the rice and beans are done -well soaked beans take 15 minutes – the water should be absorbed.

Mix, check the seasoning – you might want to add salt – and serve.

Super good.

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