The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Masala Spinach Risotto w Pan Fried Tofu
Smooth, creamy, with a hint of spice. This risotto is an impressively sexy dish, perfect to serve when the nights are dark, but you want a little heat and sunshine in your heart. Serve in a bowl so you can wrap your hands around it, feel the heat on your chest and inhale the deeply exotic spices of India.
Prep Time: 15 min
Cook time: 30 min
400g firm tofu
1 tbsp *Hax Masala Mash Up
Drizzle of *Hax Garlic, Chilli & Herb Oil OR oil of your choice
1 onion, finely sliced
1 tbsp freshly grated ginger
handful of fresh coriander
2 tbsp *Hax Masala Mash Up
1 cup Arborio rice
500ml vegetable stock (hot)
350ml Coconut milk (50 ml for garnish)
½ cup peas
200g spinach (washed)
Zest of 1 lemon
Remove the tofu from the packet, drain and use kitchen paper to absorb as much of the water as you possibly can from both sides.
Drizzle a little oil on a plate then sprinkle with the first measure of Masala mix.
Slice the tofu into bite sized cubes and roll in the oil and masala mix (ensuring you cover all sides). Leave to marinade until ready to use.
Drizzle *Hax oil into a large, frying pan. Add the onion, ginger and masala spices. Finely slice the stems of the coriander and add to the onion mix. (We’ll use half the leaves at the end and a little for garnish)
Gently sauté the onion mix for about 8 minutes, or until soft, fragrant, golden and sticking to the bottom of the pan. Sprinkle in the rice and toss through the mixture. Sauté for a further 2 minutes.
Add 1 cup of stock to the mixture and stir over a low heat until absorbed. Continue (think about how much love you’re putting into this dish) until you’ve used all the stock. Then continue with the coconut milk. *CHECK OUT TOFU
This will take about 20 minutes or until the rice is just tender. Add the peas, spinach and lemon zest, stirring very gently until the spinach is wilted, taste and season. Remove from the heat and cover.
TOFU : Meanwhile, pan fry the tofu in a little hax oil and flavoured butter until golden and crispy. You can probably do this while the rice is cooking.
JAX SAYS : Stir through ¾ of the coriander leaves. Serve the risotto topped with the golden, crispy tofu, a drizzle of coconut milk and a sprinkle of coriander for garnish.
All Photo Credits : Daniela Aebli Photography
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