Ingredients
For the Tofu
Extra Firm Tofu, pressed and cut into cubes/rectangles
3 tbsp of agave nectar (available at Holland & Barrett and larger supermarkets)
3 tbsp of dark soy sauce
1 tbsp of cayenne pepper (or any chilli pepper powder!)
2 large garlic cloves, minced
For the Rice
Rice, boiled (however much you want, just adjust to your taste)
2 tbsp lemon juice
1 tbsp salt
1 tbsp of dried coriander, or fresh, finely chopped
For the Veg
Handful of julienned leeks
Handful of julienned choi sum (or pak choi, these are now available at supermarkets)
Handful of shredded green cabbage
Finely chopped baby radishes to garnish
Method
- Mix together the minced garlic, agave nectar, soy sauce and cayenne pepper in a bowl.
- Add the tofu and coat well with mixture, leave this to marinate until you are ready to cook it.
- Add boiling water to a wok (or frying pan) and line the bottom of a bamboo steamer with parchment paper (if you don't have a bamboo steamer, you can substitute the wok for a small saucepan and the steamer with a bowl, making sure you have a lid big enough to cover the bowl)
- Add all veggies, except the radish, to the steamer and cook until tender, but still with a crunch.
- In another pot, cook the rice, drain well and add lemon juice, salt and coriander and mix. Cover with a lid and reheat when ready to serve.
- Heat a chip-pan, deep frying pot, whatever you call it in your house, on a high heat. When boiling, CAREFULLY add marinated tofu to the pot, discarding the marinade (you can use this to dress the dish afterwards if you like).
- Fry the tofu until golden brown and crispy on the outside, you can check this with a knife or chopstick. *BE CAREFUL*
- Reheat the rice, watching carefully as to not burning it.
- Line the bottom of a dish with the steamed veggies, adding the rice on top and topping with the tofu.
- Garnish with the chopped radishes and serve!
