Cauliflower, silken tofu and walnut rice bowl

AT A GLANCE

  • Serves 4 people

The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.

  • 400 gm brown rice, rinsed
  • 50 ml rice wine vinegar
  • 2½ tsp caster sugar
  • 100 gm walnuts
  • 1 small cauliflower, cut into small florets
  • 50 ml grapeseed oil or other neutral-flavoured oil
  • 1 tbsp furikake, plus extra to serve (see note)
  • 300 gm silken tofu, cut into 1.5cm cubes
  • 3 spring onions, thinly sliced
  • 200 gm kimchi, thinly sliced
  • Shiso leaves (optional), to serve
  •  
  • Ginger-soy dressing
  • 80 ml (⅓ cup) grapeseed oil
  • 60 ml (¼ cup) rice wine vinegar
  • 30 ml light soy sauce
  • 1½ tbsp caster sugar
  • 1 tsp finely grated ginger
  • ½ tsp roasted sesame oil
01   Preheat oven to 180°C. Cook rice in a large saucepan of boiling water until tender (20-25 minutes). Drain well, transfer to a bowl and stir in vinegar, sugar and 1 tsp salt.
02   Meanwhile, spread walnuts on an oven tray and roast until golden (5-6 minutes). Remove walnuts and increase oven to 250°C.
03   Toss cauliflower with oil and furikake in a roasting pan to coat, season to taste and roast until tender and starting to blacken at the edges (8-10 minutes). Cool briefly.
04   For ginger-soy dressing, process ingredients in a blender to combine.
05   Divide rice among serving bowls, top with cauliflower, tofu, walnuts, spring onion, kimchi, extra furikake and shiso leaves, drizzle with dressing and serve.
NoteFurikake, a rice seasoning, is available from Japanese grocers and health-food shops.

Topics:

BROWN RICE, CAULIFLOWER, MAIN, TOFU, WALNUTS, FAST

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Sep 2017

Sep 2017

View Full Site