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.

Thành phần (for one large bowl)

75 ml (3 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, băm nhỏ

75 ml (3 ounces) của quinoa

a few brussels sprouts, trimmed and washed

một số ít đậu Hà Lan đông lạnh

For the tofu

130g (4 và 1/2 ounces) firm tofu, drained (pressed under a weight for 10 minutes or so) and then cubed

3 tablespoons of cornflour (cornstarch)

a teaspoon of turmeric

half a teaspoon of white pepper

a pinch of salt

vegetable oil to shallow fry

For the cold ingredients and garnish

a small avocado, băm nhỏ

2 spring onions, băm nhỏ

a handful of little gem lettuce leaves, cut in half

4 tablespoons of pickled red cabbage

a lime, juiced

a tablespoon of toasted sesame oil

salt and black pepper

một muỗng canh nước tương

a teaspoon of black sesame seeds (tùy chọn)

hot sauce to taste (tùy chọn)




Phương pháp

Rinse the rice and put in a small lidded saucepan with 300ml (10 và 1/2 ounces) of cold water and a pinch of salt. Bring to the boil, put the lid on and simmer on a low heat for 15 phút

Sau khi 15 minutes top with the quinoa and brussels sprouts, put the lid back on and cook for a further 10 minutes before topping with the peas and cooking for a further 5 (30 minutes from start to finish)

Trong khi chờ đợi (during the second 15 phút) heat some vegetable oil in a frying pan on a medium high heat. Mix together the cornflour, turmeric, 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