Place rice in a saucepan, add coconut milk, 1/2 tsp salt and 400ml water (1 tin). Cover with a lid, cook on the lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Make the salsa
Dice nectarine, capsicum and cucumber. Thinly slice spring onions and kaffir lime leaves (see notes). Toss together with 1/2 tbsp vinegar and 1 tbsp olive oil.
3. Cook the asian greens
Trim Asian greens. Quarter (or halve) the bulbs lengthways. Heat frypan over medium-high heat with 1/2 tbsp oil. Cook for 2-3 minutes until charred and tender. Remove to plate and reserve pan.
4. Crumb the tofu
Slice tofu into thick squares. Coat with 1 tbsp oil, salt and pepper. Roll in quinoa flakes until coated.
5. Cook the tofu
Reheat pan over medium-high heat with 1 tbsp oil. Cook tofu for 3-4 minutes each side until golden and warmed through. Cook in batches and add more oil if needed.
6. Finish and plate
Divide rice, greens and tofu among plates. Top with salsa.
It’s important to finely slice the kaffir lime leaves for this dish so it’s easier to eat.
Coconut milk 400ml
red capsicum 1
Lebanese cucumber 1
Spring onions 1/4 bunch
kaffir lime leaves 1 double
asian greens 1 bunch
Silken tofu 2 packets (2x 250g)
Quinoa flakes 1 packet (60g)
From your pantry:
oil (for cooking + olive), salt, pepper, rice wine vinegar