PREP TIME: 10mins COOKING TIME: 25mins

Quick & easy family food!

Salt and pepper fried tofu with veggies, brown rice and a lovely sweet and salty marinade, perfect spoon food.

Now, I have to confess when I became a veggie I was not the biggest tofu fan, let’s face it, it is really bland and the texture is just not great. BUT behold, once you coat the tofu in some well seasoned flour before gently frying it – it transforms into something delicious.

Using cornflour will ensure crispier tofu pieces but more often GMO, I opt for organic arrowroot in this recipe and the result was delicious but definitely less crispier.

I love a rice bowl and its the perfect opportunity to use any veggies you have in the fridge, a quick mid week supper as all the components come together in the time it takes to cook the rice.

Gochujang is a red chilli paste is a savoury, sweet and spicy fermented Korean paste that I love in a marinade.

Serves 4

 

 

INGREDIENTS
  • 1 1/2 cups brown rice
  • 4 tablespoons sesame/sunflower or olive oil
  • 1 packet firm tofu, cut into bitesized blocks
  • 2 tablespoons arrowroot/corn flour
  • pinch salt, pinch pepper and pinches allspice
  • 2 cups mushrooms, finely sliced
  • 4 cloves garlic, minced
  • 3 tablespoons grated ginger
  • 2 peppers, finely sliced
  • 1 bunch spring onions, chopped (reserve some as a garnish)
  • 200g broccolini/1 small head broccoli, chopped
  • 1 tablespoon sesame seeds
  • spring onions to garnish
  • 1 teaspoon chilli flakes, garnish (opt)

Marinade/Sauce

  • 4 tablespoons soy sauce or tamari
  • 1 tablespoon vegan ‘fish’ sauce
  • 2 tablespoons gochujang
  • 1 lime, juiced
  • 2 tablespoons maple syrup/sugar
  • 2 tablespoons water
METHOD
  1. Cook the rice in 3 cups of water until soft and fluffy.
  2. Add the cornflour/arrowroot to a bowl, add the salt, pepper and allspice and mix well, making sure all the pieces are coated with the flour.
  3. Mix all the marinade ingredients together, taste, we are looking for the right combination of salty, sweet and tangy. Adjust as needed. If you find it too salty, you can add a tablespoon of water, but the marinade needs to be punchy.
  4. Meanwhile, heat the oil in a large wok or frying pan until hot, in batches, add the tofu pieces and cook until golden and crispy, remove and drain, continue until all the tofu is cooked.
  5. In the same frying pan or wok, add the mushrooms and stir fry until golden, once soft add the ginger and garlic and cook for 3 minutes until fragrant. If the mixture seems dry, you can add a tablespoon or two of oil.
  6. Add the peppers, spring onions and the broccolini, cook until soft. Add the most of the marinade (reserving some for garnish) and the tofu and stir until everything is well coated and thickened.
  7. To serve, divide the rice to four bowl and top with the vegetables. Garnish with sesame seeds, chopped spring onions and the reserved marinade. Enjoy!

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PREP TIME: 10mins COOKING TIME: 25mins

Quick & easy family food!

Salt and pepper fried tofu with veggies, brown rice and a lovely sweet and salty marinade, perfect spoon food.

Now, I have to confess when I became a veggie I was not the biggest tofu fan, let’s face it, it is really bland and the texture is just not great. BUT behold, once you coat the tofu in some well seasoned flour before gently frying it – it transforms into something delicious.

Using cornflour will ensure crispier tofu pieces but more often GMO, I opt for organic arrowroot in this recipe and the result was delicious but definitely less crispier.

I love a rice bowl and its the perfect opportunity to use any veggies you have in the fridge, a quick mid week supper as all the components come together in the time it takes to cook the rice.

Gochujang is a red chilli paste is a savoury, sweet and spicy fermented Korean paste that I love in a marinade.

Serves 4

 

 

INGREDIENTS

  • 1 1/2 cups brown rice
  • 4 tablespoons sesame/sunflower or olive oil
  • 1 packet firm tofu, cut into bitesized blocks
  • 2 tablespoons arrowroot/corn flour
  • pinch salt, pinch pepper and pinches allspice
  • 2 cups mushrooms, finely sliced
  • 4 cloves garlic, minced
  • 3 tablespoons grated ginger
  • 2 peppers, finely sliced
  • 1 bunch spring onions, chopped (reserve some as a garnish)
  • 200g broccolini/1 small head broccoli, chopped
  • 1 tablespoon sesame seeds
  • spring onions to garnish
  • 1 teaspoon chilli flakes, garnish (opt)

Marinade/Sauce

  • 4 tablespoons soy sauce or tamari
  • 1 tablespoon vegan ‘fish’ sauce
  • 2 tablespoons gochujang
  • 1 lime, juiced
  • 2 tablespoons maple syrup/sugar
  • 2 tablespoons water

METHOD

  1. Cook the rice in 3 cups of water until soft and fluffy.
  2. Add the cornflour/arrowroot to a bowl, add the salt, pepper and allspice and mix well, making sure all the pieces are coated with the flour.
  3. Mix all the marinade ingredients together, taste, we are looking for the right combination of salty, sweet and tangy. Adjust as needed. If you find it too salty, you can add a tablespoon of water, but the marinade needs to be punchy.
  4. Meanwhile, heat the oil in a large wok or frying pan until hot, in batches, add the tofu pieces and cook until golden and crispy, remove and drain, continue until all the tofu is cooked.
  5. In the same frying pan or wok, add the mushrooms and stir fry until golden, once soft add the ginger and garlic and cook for 3 minutes until fragrant. If the mixture seems dry, you can add a tablespoon or two of oil.
  6. Add the peppers, spring onions and the broccolini, cook until soft. Add the most of the marinade (reserving some for garnish) and the tofu and stir until everything is well coated and thickened.
  7. To serve, divide the rice to four bowl and top with the vegetables. Garnish with sesame seeds, chopped spring onions and the reserved marinade. Enjoy!

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