Scrambled Tofu & Sweet Coriander Rice

Serves: 4

Shopping & Ingredients List:

400g Firm Tofu

250g Basmati Rice, rinsed

240g can Light Coconut Milk

15g Mixed Dried Mushrooms

120g Shitake Mushrooms, sliced

15g Fresh Ginger, grated

2 Garlic Cloves, minced

2 Spring Onions, finely chopped

1 Lemongrass Stalk, very finely chopped

2 tbsp Kecap Manis

1 tbsp Soy Sauce

1 tbsp Cornflour

½ Lime, juice only

1 Red Chilli, finely sliced

2 medium Tomatoes, chopped

3 tbsp Fresh Coriander, chopped

1 Kaffir Lime Leaf

2 tbsp Sesame Oil

Salt & Pepper to season

Method

1. Drain the tofu & wrap it in kitchen paper or a clean tea towel. Place a plate on top of the tofu & then add some weight e.g. a can of food. Leave it for 30 minutes & then drain away the excess liquid. Re-wrap the tofu in clean kitchen towel or a fresh tea towel & again press the tofu for 30 minutes using a plate & weight. Meanwhile add the dried mushrooms to a jug of 225ml of boiling water & leave to soak for 30 minutes.

2. In a medium saucepan combine the rice, coconut milk & 250ml of water. Add the kaffir lime leaf & season, bring to a boil, cover & simmer for 7 minutes. Turn off the heat with the lid still on & leave to steam for a further 10 minutes.

4. Meanwhile roughly crumble the tofu in a bowl, add the cornflour & mix. Heat 1 tbsp of the sesame oil in a frying pan or wok, until smoking & then add the tofu to stir fry for 5 minutes.

5. Drain the dried mushrooms & chop, reserving the liquid. Add the remaining oil to a new frying pan, or wok, & add the dried mushrooms, the shitake mushrooms, ginger, garlic, lemongrass & spring onions. Cook for 2 minutes.

6. Combine ¾ of the reserved mushroom stock with the kecap manis & soy sauce. Add to the mushroom pan along with the tofu & tomatoes & cook on high for 2-3 minutes until the liquid has reduced. Add the lime juice & season well. Serve with the rice & sprinkle the chopped coriander & chilli over the top.

Macro info per serving

Protein
18g

Carbs
76g

Fat
20.7g

Energy
562Kcal