Serves: 4
Prep time: 30 minutes
Cook time: 25 minutes
Ingredients:
- 1 lime
- 2 tbsp rapeseed oil
- 400 g firm tofu, grated on a box grater
- 6 spring onions, finely sliced
- 1 red chilli, finely sliced
- ¼ tsp turmeric, ground
- 1 red pepper, sliced
- A large handful of green beans, sliced
- 1 bunch radish, thinly sliced
- 200 g tender stem broccoli
- 240 g cooked basmati rice, cold
- 2 tbsp vegan kecap manis or 2 tbsp Soy + 1 tsp coconut sugar
- 2 tbsp soy
- 1 tsp tomato puree
- 2 tbsp sambal oelek / chilli paste
- 50 g watercress
- Coriander, crispy shallots and lime wedges to serve
Method:
- Begin with the lime. Cut into 6 wedges and heat the grill to high. Grill the wedges until charred and set aside.
- Heat the oil in a large wok, fry the tofu until the moisture has evaporated and it becomes crisp. Scoop out, leaving the oil and set aside.
- Fry the spring onions for 2–3 minutes or until tender. Add the chili and turmeric and fry for 2 minutes more.
- Add in the pepper, beans, radish and broccoli and cook for 2 minutes more.
- Now add the rice and tofu to the pan. Break up any large clumps and combine all the ingredients thoroughly. You need to make sure the rice is piping hot all the way through.
- Add the kecap manis, soy, tomato puree and the juice of two of the charred lime wedges. Stir through before adding the sambal oelek. Stir through the watercress.
- Divide the hot rice between 4 dishes, top with coriander, crispy shallots and extra charred limes.
Recipe and images provided by www.watercress.co.uk