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.

成份 (for one large bowl)

75 毫升 (3 液体盎司) 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, 切碎

a garlic clove, 肉末

75 毫升 (3 液体盎司) 藜

a few brussels sprouts, trimmed and washed

少数冷冻豌豆

对于豆腐

130克 (4 和 1/2 盎司) 硬豆腐, 倒掉 (pressed under a weight for 10 分钟左右) and then cubed

3 tablespoons of cornflour (玉米淀粉)

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, 切碎

2 葱, 切碎

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

盐和黑胡椒

酱油一大匙

a teaspoon of black sesame seeds (可选)

hot sauce to taste (可选)




方法

Rinse the rice and put in a small lidded saucepan with 300ml (10 和 1/2 液体盎司) of cold water and a pinch of salt. 煮滚, put the lid on and simmer on a low heat for 15 分钟

后 15 minutes top with the quinoa and brussels sprouts, 把盖子重新开启，再煮 10 minutes before topping with the peas and cooking for a further 5 (30 minutes from start to finish)

同时 (during the second 15 分钟) 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, 葱, 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