Cauliflower, silken tofu and walnut rice bowl SERVES 4
The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu – a vegetarian weeknight winner. 400 gm brown rice, rinsed 50 ml rice wine vinegar
2½ tsp caster sugar
100 gm walnuts
1 small cauliflower, cut into small florets
50 ml grapeseed oil or other neutral-flavoured oil
1 tbsp furikake, plus extra to serve (see note)
300 gm silken tofu, cut into
3 spring onions, thinly sliced
200 gm kimchi, thinly sliced Shiso leaves (optional), to serve GINGER-SOY DRESSING
80 ml (⅓ cup) grapeseed oil
60 ml (¼ cup) rice wine vinegar
30 ml light soy sauce
1½ tbsp caster sugar
1 tsp finely grated ginger
½ tsp roasted sesame oil
1 Preheat oven to 180°C. Cook rice in a large saucepan of boiling water until tender
(20-25 minutes). Drain well, transfer to a bowl and stir in vinegar, sugar and 1 tsp salt.
2 Meanwhile, spread walnuts on an oven tray and roast until golden (5-6 minutes). Remove walnuts and increase oven to 250°C.
3 Toss cauliflower with oil and furikake in a roasting pan to coat, season to taste and roast until tender and starting to blacken at the edges
(8-10 minutes). Cool briefly.
4 For ginger-soy dressing, process ingredients in a blender to combine.
5 Divide rice among serving bowls, top with cauliflower, tofu, walnuts, spring onion, kimchi, extra furikake and shiso leaves, drizzle with dressing and serve.
Note Furikake, a rice seasoning, is available from Japanese grocers and health-food shops.