Ingredients
1 ½ cups brown rice
½ tsp salt
2 ½ cups water
600 g tofu
2 tbsp Thai chilli jam paste
1 tbsp light soy sauce
1 tbsp peanut oil
½ cup slivered almonds
¼ cup white sesame seeds, toasted
1 tbsp black sesame seeds
1 medium zucchini, julienned
1 medium carrot, peeled, julienned
2 cups thinly sliced red cabbage
3 green spring onions, thinly sliced diagonally
½ cup fresh coriander sprigs
Chilli sesame dressing
2 tsp finely chopped coriander root
1 tbsp peanut oil
1 tbsp sesame oil
3 tsp Thai chilli jam paste
2 tbsp rice vinegar
1 tbsp light soy sauce
1 tbsp honey
Method
- Put rice in a sieve and rinse under cold water. Transfer rice to a medium saucepan, add salt and water, then place over a high heat. Bring to the boil. Cover and reduce heat to low. Gently boil for 25 minutes or until tender but moist. Turn off heat. Stand, covered, for 15 minutes. Spread rice out in a large bowl and allow to cool.
- While rice is cooking, preheat oven to 200°C. Line a shallow oven tray with baking paper. Drain tofu, then cut into 2cm-wide slices and place on prepared tray. Combine chilli jam, soy and peanut oil in a small jug, then spread a spoonful over tofu slices. Reserve remaining sauce. Bake for 12 minutes. Carefully turn tofu over using a metal spatula and spread with remaining sauce. Bake for a further 12 minutes or until sauce darkens. Baste with sauce in tray.
- To make chilli sesame dressing, combine all ingredients in a small bowl. Set aside until ready to serve.
- Add almonds, white and black sesame seeds to rice and stir to combine. Spoon onto a large serving plate. Top with zucchini, carrot, cabbage, onions and coriander. Break or cut tofu in half diagonally and place on top. Spoon over some of the dressing and leave remaining dressing for guests to add themselves. Serve.
