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.
Prep time: 20 minutesmins
Cook time: 40 minutesmins
2-4 servings
5 from 3 votes
Ingredients
For the coconut rice
200gbasmati rice rinsed well
400mlcoconut milk
200mlwater
1tspsea salt flakes
For the roast veg
2courgettes sliced
1fennel sliced
2tbspolive oil
Pinchsea salt
To stir in
Big handful coriander
Big handhul mint
For the gomashio
3tbspwhite sesame seeds
1tbspblack sesame seeds
Pinchsea salt flakes
For the tofu
1block firm tofu sliced into large pieces
1tbspveg oil
Pinchsea salt
For the sauce
2tbspsoy sauce or tamari
2tablespoonrice vinegar
1tbspbrown rice miso
3tablespoonstoasted sesame oil
1tbspmaple syrup
1/2tspred chilli flakes
1/2lime 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.