|10 min||30 min||2|
|1 dash||Black pepper|
|2 tbsp||Olive oil|
|12 large||Shrimp, raw|
|1 cup||Sticky rice, dry|
|350 gm||Tofu, silken, firm|
|1/4 cup||White wine|
|1 medium||Yellow onion|
Boil rice in excess water (lightly salted) and when still slightly undercooked (“al dente”) drain it.
In a skillet sauté the onion in olive oil at med-low heat, covered with a lid, for about 10min.
When the onion is golden increase the temperature to med-high heat, add the crushed garlic, tofu and seafood. Cook for 2 min by mixing regularly then add the wine, and freshly ground black pepper, mix and let it cook for another 3 min.
Add this mix to the boiled and drained rice and serve accompanied by a bowl of mixed salad.