Coconut Rice with Roast Courgette, Fennel, Crispy Tofu & Gomashio

I can’t tell you how much I love this recipe! I mean the coconut rice alone is seriously delicious. It’s made even better with roast courgettes and caramelised fennel stirred in. 

You can actually just serve like that for a faster option, but I decided to top with crispy tofu (happy days), a lovely soy miso sauce AND sesame gomashio for crunch and a savoury sprinkle.


The coconut rice is an adaptation from the coconut rice in my cookbook – just without the spring onion and ginger. I don’t think it needs it on this occasion as there’s lots of flavour additions.


As you know I always try to use seasonal veg so I used beautiful courgettes and fennel from my veg box and I think the flavours are perfect with the Asian vibe here.


The dish is brought together with the incredible miso, soy, toasted sesame sauce and toasted sesame gomoshio which adds so much flavour and crunch.

Swaps and tips

I think that courgette and fennel works really well in this recipe but they can be swapped but any of the following; 

Aubergine

Peppers

Cauliflower

 Broccoli 

I used white basmati rice but you can use your favourite or what you have to hand. I think black rice would be delicious here. 

You don’t need to include the gomashio- toasted sunflower seeds would work really well as would some toasted cashews.

Other recipes you might like;

Hoisin jackfruit & mushroom tacos with peanut slaw

Miso aubergine from #rebelrecipescookbook

Charred Hispi Cabbage with Sesame Edamame & Gomashio

Miso Roast Parsnips on Mustard Butter Bean Mash & Roast Garlic

I absolutely LOVE seeing your gorgeous creations on social media so keep tagging me and ill try to best to repost and share @rebelrecipes #rebelrecipes

Sending all the love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  20 minutes preparation time
  40 minutes cook time

Ingredients

For the coconut rice;
 
  • 200g basmati rice rinsed well 
     
  • 400ml coconut milk 
     
  • 200ml water 
     
  • 1 tsp sea salt flakes 
     
For the roast veg; 
  • 2 courgettes sliced 
  • 1 fennel sliced 
  • 2 tbsp olive oil 
  • Pinch sea salt 
 
To stir in; 
  • Big handful Coriander
  • Big handhul mint
 
For the gomashio;;
  • 3 tbsp white Sesame seeds
  • 1 tbsp black sesame seeds
  • Pinch sea salt flakes 
 
For the tofu;
  • 1 block firm tofu sliced into large pieces 
  • 1 tbsp veg oil 
  • Pinch sea salt 
 
Sauce; 
  • 2 tbsp soy sauce or tamari 
  • 2 tablespoon rice vinegar 
  • 1 tbsp brown rice miso 
  • 3 tablespoon toasted sesame oil
  • 1 tbsp maple syrup
  • 1/2 tsp red chilli flakes 
  • 1/2 lime juiced

Directions

To make the rice; 
 
  1. Rinse your rice then add to a large pan along with the coconut milk and water
  2. Simmer until the liquid is absorbed then turn off the heat and pop a lid on the rice for 10 minutes. 
 
To roast the veg; 
  1. Transfer the veg to two baking trays and toss with the oil and salt. 
  2. Bake for 15 minutes then flip over and bake for a further 15 until crispy on the outside and tender in the middle. 

 

To make the Gomashio;

  1. Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
 
To cook the tofu; 
  1. Heat the oil in a large frying pan or wok.  Fry the tofu for a few mins each side until brown and crispy, then transfer to a plate.
 
To make the sauce; 
  1. Add the ingredients to a bowl or mason jar and mix well to combine. 
 
To serve 
  1. To a large bowl, add the rice and half to the veg, mix through. Stir in the coriander and mint. 
  2. Spoon the coconut rice into bowls, top with the roast veg, crispy tofu, and all the garnishes. Drizzle with sauce. 

Thank you so much for following my blog and cooking my recipes!

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12 Comments

  1. Carmel Reilly on May 25, 2020 at 9:41 am

    Sooooo good! I did it with roasted red cabbage and some carrots/zucchini and also didn’t have tofu (my shopping day tomo 🤓) so I put a fried egg on top (I know sorry no longer vegan) and it was a hit. Can not wait to make it with the tofu. Thursday. 🤣🤣 ❤️ Got your book On order, can’t wait!

    • Niki on May 25, 2020 at 5:35 pm

      Hi Carmel
      So happy you liked it! Hope you like it with the tofu as well…
      And fantastic – hope you enjoy my cookbook!
      Much love, Niki xxx

  2. Lucy on May 30, 2020 at 7:42 pm

    Hi Niki, what did you mean by 1/2 red chilli flakes? Is that tspns? Tblspns? And 1/2 squeeze of lime? Do you mean 1/2 a lime juiced? Many thanks, Lucy

    • Niki on May 31, 2020 at 9:18 am

      Hi Lucy
      Its 1/2 tsp chilli and 1/2 lime juiced.
      Much love
      Niki xxx

  3. Debs on July 11, 2020 at 5:15 pm

    Loving your book; it’s just brilliant! Made the Gomashio and sprinkled it on to plain crisps. Absolutely delicious! Thank you!x

    • Niki on July 13, 2020 at 11:10 am

      Hi Debs
      Amazing! So happy you love my book and gomashio is the best!
      Love
      Niki xxx

  4. Anne Godefroy on September 10, 2020 at 5:15 pm

    AMAZING! I pretty much follow the recipe… did not have all the ingredients for the sauce! Very very pleased with the final result!

    • Niki on November 25, 2020 at 12:47 pm

      Wonderful to hear! xx

  5. Emily on September 16, 2020 at 11:11 pm

    What oven temp do you use to roast the veg?

    • Niki on October 9, 2020 at 4:32 pm

      Hi Emily
      180C
      Love
      Niki xx

  6. Stephanie on November 22, 2020 at 1:20 pm

    Dear Niki,
    Thank you for sharing this recipe. IT IS AMAZING! I love it so much and it is now one of my all-time favourite recipes.
    Love from Germany
    Stephanie

    • Niki on November 25, 2020 at 12:47 pm

      So happy to hear Stephanie!
      Love
      Niki xx

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