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.

Comhábhair (for one large bowl)

75 ml (3 unsa sreabhach) 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, mín mionghearrtha

a garlic clove, mionfheoil

75 ml (3 unsa sreabhach) de quinoa

a few brussels sprouts, trimmed and washed

dornán de piseanna reoite

Maidir leis an tofu

130g (4 agus 1/2 unsa) firm tofu, drained (pressed under a weight for 10 nóiméad nó mar sin) and then cubed

3 tablespoons of cornflour (cornstarch)

a teaspoon 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, mionghearrtha

2 oinniúin earraigh, mionghearrtha

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

salann agus piobar dubh

spúnóg bhoird de soy sauce

a teaspoon of black sesame seeds (roghnach)

hot sauce to taste (roghnach)




Modh

Rinse the rice and put in a small lidded saucepan with 300ml (10 agus 1/2 unsa sreabhach) of cold water and a pinch of salt. Téigh go dtí an boil, put the lid on and simmer on a low heat for 15 nóiméad

Tar éis 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)

In the meantime (during the second 15 nóiméad) 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, oinniúin earraigh, 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