This vegan coconut rice is a little time consuming to make, in that involves some prep in the days before you make it with the preparation of the tofu and pickled veg. And it’s definitely not the lightest of meals as it’s full of rich flavours and textures. But it’s so worth it! Once you’ve prepped the tofu and veg, it’s very easy to throw together.
Makes 4 medium bowls.
For the rice, tofu and veg
Ingredients
1 block firm tofu
500 g brown rice
3 teaspoons brown miso paste
2 cans coconut milk
1 teaspoon ginger
Juice of half a lemon
Salt
Half a cucumber
1 carrot
3 radishes
4 oz rice vinegar
2 oz water
2 tbsp sesame oil
Method
First press and marinade the tofu. For best results, do this 48-24 hours before you make this meal – the longer you press and marinade the tofu, the better the flavour. Either use a tofu press or wrap the tofu in a tea towel, put it in a sieve over a bowl and lay some heavy books on top of it.
Make the tofu marinade. Dissolve a teaspoon and a half of brown miso paste in 14 oz boiling water. Add it to a can of coconut milk, a teaspoon of grated ginger, the juice of half a lemon and a pinch of salt.
Once the tofu has been pressed for at least two hours, chop it into cubes and add it to the marinade, in a bowl or airtight container. Refrigerate until you’re ready to make the rice – the longer the better for the tofu to absorb flavour.
Now make the pickled veg. Cut the carrot and cucumber into matchsticks and thinly slice the radish. Heat the rice vinegar, water and a teaspoon of salt in the microwave for 30 seconds and pour over the veg. Store in a jar or airtight tupperware and refrigerate.
To make the rice, weigh out 500g brown rice and rinse. Add to a pan with 1 litre water and a pinch of salt and bring to the boil over a medium heat.
At the same time, dissolve one and half teaspoons miso paste in 14 oz boiling water.
While the rice is cooking, heat 2 tbsp sesame oil over a medium heat. Add the tofu cubes and slowly adding the marinade, fry until the cubes are golden.
When the rice is cooked, add the can of coconut milk and miso water and stir it through the rice.
Serve the rice in a bowl and top with the tofu and the pickled veg.
For the peanut broccoli
Ingredients
125g peanuts
125 g breadcrumbs
Pinch chilli flakes
200g tenderstem broccoli
2 tbsp sesame oil
Method
Steam the broccoli for five minutes till cooked. Toss in a tablespoon of sesame oil and a little salt.
Crush the peanuts, either in a plastic bag with a rolling pin or a mortar and pestle.
Heat the sesame oil over a medium heat. Add the chilli, breadcrumbs and peanuts and cook for 2 minutes till the breadcrumbs are golden.
Toss the broccoli in the peanut mixture and serve!
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