Vegan One-Pot Wonders by Prescott Jessica;

Author:Prescott, Jessica;
Language: eng
Format: epub
Publisher: Hardie Grant Books (UK)
Published: 2020-08-12T00:00:00+00:00

Ginger Jasmine Rice

This dish is hands down the recipe I’ve cooked most from this book. It’s simple, comforting, moreish and one of those dishes that once cooking, basically takes care of itself. Andy loves it, my kids love it, and the leftovers make THE best savoury breakfast.

I always serve it spooned into bowls with an array of condiments at the table for us to help ourselves to, depending on our cravings that day.

SERVES 4

INGREDIENTS

3 tablespoons toasted sesame oil

thumb-size piece of fresh ginger, peeled and cut into matchsticks or minced

2 garlic cloves, finely minced

400 g (14 oz/2 cups) jasmine rice

400–500 g (14 oz–1 lb 2 oz) firm tofu, drained, pressed and cut into 1 cm (½ in) cubes

1 litre (34 fl oz/4 cups) vegan ‘chicken’ stock

1–2 bunches of pak choi (bok choi), choi sum or any other kind of Chinese cabbage

CONDIMENTS

Always:

tamari or soy sauce

sambal oelek

furikake or Sesame Seaweed Salt Blend

Sometimes:

toasted sesame oil

kimchi

toasted sesame seeds (if not using furikake)

1 ripe avocado, peeled and sliced

chilli oil or sriracha sauce (if not using sambal oelek)

1 Heat the sesame oil in a large saucepan over a medium heat. Add the ginger and garlic and cook for about 2 minutes until fragrant. Add the rice and cook, stirring constantly for a couple of minutes, then add the tofu and stock. Cover, bring to the boil then lower the heat and simmer for 18 minutes.

2 While the rice is cooking, cut the greens into roughly 1 cm (½ in)-thick slices, discarding the base. Place in a large bowl and cover with cold water. Agitate the water and leaves a little then transfer the leaves to a colander: this is essential to get all the sandy, gritty bits out. Repeat this step if you’re not sure you’ve removed it all.

3 Once the rice has cooked for 18 minutes, add the drained greens to the pan – just placing it on top of the rice. Cook for a further 2 minutes. Remove from the heat, give everything a stir, then cover and allow to sit for another 10 minutes while you gather your condiments and avocado (if using).

4 Spoon the rice into bowls, top with your favourite condiments and enjoy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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