Rice and Quinoa Bowl with Crispy Tofu

Half brown rice and half quinoa and topped with a variety of hot and cold vegetables, crispy tofu and hot sauce this delicious meal is high in vegan protein and high in flavour. The variety of textures and tastes with the hot and cold vegetables make it absolutely delicious. Vary the vegetables to suit your taste and what you have available.

rice-and-quinoa-bowl-with-crispy-tofu

Mga sangkap (for one large bowl)

75 ML (3 likido ounces) of brown rice (I use a liquid measure to ensure the correct volume of liquid and have twice the volume to quinoa and rice)

a thumb sized piece of ginger, finely chopped

a garlic clove, tinadtad

75 ML (3 likido ounces) ng quinoa

a few brussels sprouts, trimmed and washed

ang maliit na bilang ng mga nakapirming peas

Para sa tofu

130g (4 at 1/2 ounces) firm tofu, drained (pressed under a weight for 10 minuto o kaya) and then cubed

3 tablespoons ng galapong (cornstarch)

isang kutsarita ng turmerik

half a teaspoon of white pepper

a pinch of salt

vegetable oil to shallow fry

For the cold ingredients and garnish

a small avocado, tinadtad

2 spring onions, tinadtad

a handful of little gem lettuce leaves, cut in half

4 tablespoons of pickled red cabbage

a lime, juiced

isang kutsara ng langis toasted linga

salt and black pepper

isang tablespoon ng toyo

a teaspoon of black sesame seeds (opsyonal)

hot sauce to taste (opsyonal)




Pamamaraan

Rinse the rice and put in a small lidded saucepan with 300ml (10 at 1/2 likido ounces) of cold water and a pinch of salt. Dalhin sa ang pigsa, put the lid on and simmer on a low heat for 15 minuto

Matapos 15 minutes top with the quinoa and brussels sprouts, ilagay ang takip pabalik sa at magluto para sa isang karagdagang 10 minutes before topping with the peas and cooking for a further 5 (30 minutes from start to finish)

Sa habang panahon (during the second 15 minuto) heat some vegetable oil in a frying pan on a medium high heat. Mix together the cornflour, banglay, white pepper and salt in a bowl and roll the tofu cubes so they are throughly coated. Fry them on all sides until crisp and brown

Turn the rice, quinoa and sprouts into a bowl and top with the avocado, spring onions, lettuce, red cabbage and tofu

Drizzle over the toasted sesame oil, the lime juice, the soy sauce and season with salt and black pepper

Sprinkle over the black sesame seeds if using and drizzle over the hot sauce