Coconut Rice with Roast Courgette, Fennel, Crispy Tofu & Gomashio
The flavour here is incredible – Creamy coconut rice, roast veg and crispy tofu. Lovely Asian flavours and textures combine to make a very special dish.
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 topped 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 are 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.
Sending all the love, Niki xxx
Ingredients
For the coconut rice
- 200 g basmati rice rinsed well
- 400 ml coconut milk
- 200 ml 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
For the sauce
- 2 tbsp soy sauce or tamari
- 2 tablespoon rice vinegar
- 1 tbsp brown rice miso
- 3 tablespoons toasted sesame oil
- 1 tbsp maple syrup
- 1/2 tsp red chilli flakes
- 1/2 lime juiced
Instructions
To make the rice
- Rinse your rice, then add to a large pan along with the coconut milk and water
- 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
- Transfer the veg to two baking trays and toss with the oil and salt.
- 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
- Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To cook the tofu
- Heat the oil in a large frying pan or wok. Fry the tofu for a few mins on each side until brown and crispy, then transfer to a plate.
To make the sauce
- Add the ingredients to a bowl or mason jar and mix well to combine.
To serve
- To a large bowl, add the rice and half to the veg, mix through. Stir in the coriander and mint.
- Spoon the coconut rice into bowls, top with the roast veg, crispy tofu, and all the garnishes. Drizzle with sauce.
13 Responses
[…] my love for and am now topping everything with (make sure to try it roasted in my incredible coconut rice, crispy tofu and roasted fennel with Gomashio recipe that is currently trending on my site after my IGLIVE last week) that lightens the whole dish. […]
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
So happy to hear Stephanie!
Love
Niki xx
What oven temp do you use to roast the veg?
Hi Emily
180C
Love
Niki xx
AMAZING! I pretty much follow the recipe… did not have all the ingredients for the sauce! Very very pleased with the final result!
Wonderful to hear! xx
Loving your book; it’s just brilliant! Made the Gomashio and sprinkled it on to plain crisps. Absolutely delicious! Thank you!x
Hi Debs
Amazing! So happy you love my book and gomashio is the best!
Love
Niki xxx
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
Hi Lucy
Its 1/2 tsp chilli and 1/2 lime juiced.
Much love
Niki xxx
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!
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