Absolute comfort food. Inspired by a Peter Chaplin brown rice recipe, I’ve been making this hearty, nourishing dish for over 15 years – and I never tire of it. If your rice is pre-cooked, it’s pretty quick to make. The tofu is juicy & delicious, with a teriyaki-style finish.
The rice
4 cups cooked brown rice (about 1.5 cups raw)
3 Tbsp olive oil
1 onion, diced
1 clove garlic, chopped
½ cup vege stock – or ½ tsp gf stock powder dissolved in ½ cup warm water
1 Tbsp tamari/gf soy sauce
1 Tbsp fresh grated ginger
1 Tbsp miso paste
1 cup chopped spinach
1 carrot, grated
The tofu
275-300g block of tofu
1 Tbsp tamari
1 Tbsp apple juice or mirin
½ -1 tsp grated ginger (optional)
2 Tbsp oil for frying
To serve
other vegetables of choice
fresh coriander
toasted sesame seeds
Cook the rice if you haven’t already. This can be done the day before & left in the fridge.
In a small measuring jug or mixing bowl, stir together the stock, tamari, miso & ginger. If the stock or water is warm, it’ll help to disperse the miso.
In your biggest fry pan – or use a saucepan – heat the oil on a medium heat. Fry the onion & garlic until soft & translucent. Add the cooked rice, carrot & spinach, and mix well. Pour over the salty stock liquid and mix well to incorporate all the flavours. You can add any extra vegetables now or wait until serving.
Cut the tofu into roughly 12 squares or triangles. In a different fry pan (non stick is good), heat the oil on a medium heat. Add the tofu and fry until each side is golden. Add the remaining tofu ingredients and stir well, turning the tofu so both sides get coated. This can splatter a little since the pan is hot, and can burn if not stirred. Turn off the heat once most of the liquid has been reduced.
To serve, pile the gingery miso rice into bowls. Add chunks of tofu, any extra cooked vegetables & garnish with seeds or coriander as desired.
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