Plant-Based
Crispy chia tofu - Tofu coated in crispy panko crumbs, chia and sesame seeds. Served on fragrant coconut rice with stir fried asian greens and finished with a chilli lime soy sauce.
1. Place rice, coconut milk, 350ml water and 1/2 tsp salt in a saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 12 minutes. Remove from heat and stand, covered, for 10 minutes.
2. Finely chop chillies. Combine in a small saucepan with crushed garlic clove (1), 1 1/2 tbsp soy sauce, 1 1/2 tbsp sugar and 1/4 cup water. Bring to a simmer, remove from heat and squeeze in juice from 1/2 lime. Cut remaining lime into wedges for serving.
3. Whisk 1 egg and 2 tbsp water in a bowl. Cut tofu into 1cm slices. Dip in egg wash then toss in chia crumb to coat.
4. Heat frypan over medium heat with 3 tbsp oil. Cook tofu for 1 minute on each side, or until golden. Set aside on a plate and keep warm.
5. Slice bok choi and spring onions into 4cm lengths. Slice capsicum. Reheat frypan with 1 tbsp oil. Stir fry vegetables until just tender.
6. Divide tofu, rice and stir fried greens between plates. Serve with chilli lime soy sauce and a lime wedge.
Tip!
Add the amount of birds eye chilli to suit your taste.
Gluten Free option - replacement is quinoa flakes
2. Finely chop chillies. Combine in a small saucepan with crushed garlic clove (1), 1 1/2 tbsp soy sauce, 1 1/2 tbsp sugar and 1/4 cup water. Bring to a simmer, remove from heat and squeeze in juice from 1/2 lime. Cut remaining lime into wedges for serving.
3. Whisk 1 egg and 2 tbsp water in a bowl. Cut tofu into 1cm slices. Dip in egg wash then toss in chia crumb to coat.
4. Heat frypan over medium heat with 3 tbsp oil. Cook tofu for 1 minute on each side, or until golden. Set aside on a plate and keep warm.
5. Slice bok choi and spring onions into 4cm lengths. Slice capsicum. Reheat frypan with 1 tbsp oil. Stir fry vegetables until just tender.
6. Divide tofu, rice and stir fried greens between plates. Serve with chilli lime soy sauce and a lime wedge.
Tip!
Add the amount of birds eye chilli to suit your taste.
Gluten Free option - replacement is quinoa flakes
basmati rice 300g
coconut milk 400ml
birds eye chillies 2
garlic clove 1
soy sauce 1/2 tbsp
sugar 1/2 tbsp
egg 1
lime 1
firm tofu 2 packets
chia crumb mixture 1 packet
bok choi 1 bunch
spring onions 1/2 bunch
red capsicum 1
From your pantry: oil (for cooking), salt & pepper
coconut milk 400ml
birds eye chillies 2
garlic clove 1
soy sauce 1/2 tbsp
sugar 1/2 tbsp
egg 1
lime 1
firm tofu 2 packets
chia crumb mixture 1 packet
bok choi 1 bunch
spring onions 1/2 bunch
red capsicum 1
From your pantry: oil (for cooking), salt & pepper
