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.
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.
Notes
2-4 servings