Recipe nº2: Tofu à bolota - "the tofu acorn"

The recipe for today, has a very special guest: my dear friend Bárbara. Since she affectionately calls me "acorn", this recipe has been called "the tofu acorn". The rice author's is Bárbara.
We hope you enjoy as much as us! Bon Apetit!*

Ingredients:
-100g tofu;
-half-onion;
-olive oil;
-2 ripe tomatoes;
-a bit of tomato concentrate;
-half-cup of rice needle;
-spices: parsley, pepper and oregano;
-salt.

Method of preparation:
Making the usual stew of olive oil, chopped onion and diced tomatoes to the bit.
When they're all soft, add the diced tofu. Let cook 3 minutes and season with salt and spices. Leave a few more minutes until sauce consistency be to your taste.
For the rice: put a little water to line the bottom of the pan and 2 tablespoons of olive oil. Boil. Add a cup of rice and expect till it as absorbed the water and make sure that it will not get to the bottom of the pan. When dry add a cup of hot water with salt and leave some minutes to taste (I leave about 7 minutes and then I cover).
Et voilá