Love This! The Combination Of Lemongrass, Miso, Nori, Scalli

love this the combination of lemongrass miso nori scalli display image  34a684d5
love this the combination of lemongrass miso nori scalli display image 34a684d5

Love this! The combination of lemongrass, miso, nori, scallions & good quality tofu….flavouring your rice as it cooks is always a great idea ? This dish was also created to make use of left over coconut water from cans that the cream had been used for other cakes/dishes.

Lemongrass Tofu, Eggplant & Zucchini with a Miso Nori Rice

1 1/2 cups washed basmati rice cooked as per instructions (I place 1 tbspn white organic miso & 2 tbspns nori krinkles in the water the rice is cooked in)
500g organic dried form tofu broken up into rough chunks (about 3 to 4cm pieces)
5 Thai eggplants (small purple & white eggplants) sliced into wedges
3 small organic zucchinis
4 scallions finely sliced (reserving 1 for garnish)
5 garlic cloves finely chopped
1 onion finely sliced
2 lemongrass stalks (bruised with the back of a knife, outer leaves removed then finely slice the lighter parts)
2 tbspns vegan fish sauce
1 tbspn chilli garlic sauce
1 tbspn tamari
1 tbspn unrefined/raw sugar
1 tbspn cornstarch
2 tbspns organic sunflower oil
1 1/4 cups pure organic coconut water
Furikake/Nori/Sesame Chilli for rice garnish
Put your rice on to cook (add a tablespoon of miso paste to the water & some nori flakes). In a large bowl add the fish sauce, tamari, half the lemongrass, chilli garlic sauce, the raw sugar & the cornflour. Stir to combine then toss in the tofu chunks to marinade. Leave to stand for 15 minutes while you prepare the other ingredients. Heat the oil in a large sauté pan over medium to high heat. Toss in the eggplant wedges & sprinkle with a little salt. Fry until the eggplants start to caramelise & the skin softens. Add the garlic, most of the scallions, the onion & the rest of the lemongrass. Stir for 2 minutes then add the marinated tofu with all the marinade. Fry until a little crispy on the outside & caramelised then add the coconut water. Allow to come to a bubble & thicken. Toss in the zucchini & sauté for a further minute or 2. Don’t overcook the zucchini. Serve with the rice & some seasoning

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