Cau­li­flower, silken tofu and wal­nut rice bowl SERVES 4

Gourmet Traveller (Australia) - - Quick Meals -

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

1.5cm cubes

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.

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