Recipe

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

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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
Salt
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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