Coconut Rice With Roast Courgette Fennel Crispy Tofu Gomashio Recipes

COCONUT RICE

Steps:

• Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
• Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

COCONUT RICE WITH ROAST COURGETTE, FENNEL, CRISPY TOFU & GOMASHIO

Steps:

• 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.
• 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.
• Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
• 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.
• Add the ingredients to a bowl or mason jar and mix well to combine.
• 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.

CRISPY TOFU WITH ROASTED VEGETABLES

Steps:

• Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
• Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
• Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
• Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
• olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
• Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

Steps:

• Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
• In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
• In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
• In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
• Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
• Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.