Spicy pilaf with pine nuts and tofu

1. Wash the raisins.
2. Clean the spring onions and cut them into rings.
3. Heat the margarine and gently fry the spring onions in it.
4. Add the rice and some pepper and fry until all the rice grains are glossy.
5. Fry the tomato puree for a while.
6. Add the spices, 500 milliliters of water and the raisins and bring to the boil. Cook the rice for about 20 minutes, or according to the package directions.
7. Clean the pak choi and cut it into strips.
8. Stir-fry the pak choi in the hot oil.
9. Toast the pine nuts in a dry frying pan until golden brown.
10. Cut the tofu into cubes and spoon them through the rice. Heat through thoroughly. The pila free should not be too dry.
11. Sprinkle over the pine nuts. Add the pak choi.

Allergy info

Check the label for the use of margarine.