Puree basil leaves with 50 ml olive oil and a pinch of salt. Set aside.
Make tea with half of the mint. Finely dice half of the tofu; cut the other half into slices.
Finely dice shallots and garlic. Sauté shallots in olive oil in a pot at low heat for about 2 minutes. Add garlic and sauté a little longer. Add risotto rice and sauté for 2 minutes. Deglaze with white wine and stir until wine is absorbed. Add enough mint tea to just cover the rice. Simmer and keep stirring until the rice has absorbed the tea. Repeat three times.
Stir in the diced tofu. Keep adding tea until it has been used up and the rice is al dente. Stir the prepared basil and olive oil mixture into the cooked rice. Season to taste with a dash of lemon juice, salt and pepper. Cut remaining mint leaves into thin ribbons and garnish the rice.
In a pan, fry the tofu slices in olive oil until crispy. Season with salt and pepper and serve atop the rice.
