This dish is one of our new favourites.
It’s maxed out with sweet, salty and spicy flavours. I’ve been reading up on the power of cruciferous vegetables (as you do) and am determined to start getting in some more greens into my meals, hence the kale & broccoli. You are also going to get a good amount of protein from the broccoli and Burmese tofu. Broccoli is also loaded with calcium.
If making your own Burmese Tofu (chickpea flour, water and salt) is too much then just sub the Burmese Tofu for regular store bought tofu, which will work just as well. Also you can make plain rice with this dish and it still works well.
You can see in the photos I have jazzed the rice up with garlic, ginger, peas and shallots. If you need a quick meal just keep it simple and go plain (brown rice people-c’mon that’s the good stuff).
The veg are all layered up in a homemade steamer (metal colander sitting over a saucepan of hot water does the trick). Layer your veg with the toughest/hard veg at the bottom working your way up to leafy at the top.
If you’re going for it and making your own Burmese Tofu try to make it up 2 hours in advance to give it time to set and chill in the refrigerator for a while. At a push you can get away with an hour.
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MANCHURIAN CHICKPEA TOFU WITH RICE & VEG
- MANCHURIAN GRAVY
- ½ medium onion, chopped
- ½ cup chopped red bell pepper
- 5 spring onions chopped, the white bit with a little of the green.
- 1 small red chilli, chopped
- 2-3 tbsp oil (veg or sunflower)
- ½ inch ginger, finely chopped
- 2 large cloves garlic, finely chopped
- 2 tbsp soy sauce
- ½ tbsp vinegar (ideally rice wine but apple cider or white will do)
- 1 tbsp sriracha sauce
- 1 tbsp corn flour
- 1 tsp brown sugar
- Salt to taste
- 1 tsp black pepper
- VEG (whatever veg you love, I would use something like this)
- A big handful of kale, shredded
- ½ red bell pepper
- 1 small brocolli, chopped into florets
- 1 medium carrots, sliced
- 1 cup brown rice (1+1/2 cups light veg stock or water)
- HOMEMADE BURMESE TOFU
- 3 cups water (250ml)
- 1 cup chickpea flour/gram or besan (115g)
- 1 tsp salt
- ¼ tsp turmeric
- 1 tsp ground garlic (optional)
- Veg oil for frying
- HOMEMADE BURMESE TOFU
- Oil the bottom and sides of a 8" square baking pan.
- In a medium sized bowl whisk together the flour, turmeric, salt and 1+1/2 cups of the water until well combined and smooth.
- In a saucepan heat the remaining water, once the water has boiled bring the temperature down to a medium heat and add the flour mix whisking continuously.
- Keep on whisking over a medium heat for about 8 minutes until the mixture is glossy and thick.
- Pour the mixture into the prepared dish and leave to completely cool.
- Cover and refrigerate for at least an hour before use.
- Will keep covered in the refrigerator for 4-5 days, not recommended for freezing as it will turn soggy after defrosting.
- RICE Bring 1 cup of brown rice to the boil in 1+1/2 cups of water or light veg stock, turn down the heat and keep the lid on at all times, simmer for around 30-40mins.
- COOKING THE TOFU
- Pre-heat the oven to gas mark 5/375F, line or grease the bottom of a baking tray.
- Cut the tofu into cubes about 2cms wide and place on the baking sheet, bake for around 25-30mins or until the outside has hardened a little and they have fluffed up inside.
- MANCHURIAN GRAVY Heat oil in a frying pan or small wok.
- Add ginger, garlic and sauté for a minute
- Add the onion, pepper, spring onion, chilli and sauté for 1min.
- Add soya sauce, vinegar, sriracha and mix well
- Dissolve the cornflour in ½ cup hot water add this to the pan.
- Add salt, pepper, sugar and around 1 cup water, let the sauce boil and thicken up, stir frequently until piping hot, take off the heat.
- Sprinkle a few spring onions on the top and serve.
- Place all your veg in a steamer pan or a metal sieve/strainer and sit over a pot of boiling water for 8-10 mins with a lid over the vegetables.