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.
