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Recipe: Tamari Silken Tofu, Asian Greens & BRITA Filtered Water Brown Rice
Delicious wobbly Tamari Silken Tofu cooked with tamari and served with pak choi and brown rice. Vegetarian, Vegan and yummy!
Servings: 2 servings
Ingredients
For the rice
- 1 cup of brown rice
- 2 cups BRITA filtered water
For the tamari tofu
- 2 tbs tamari
- 1 tbs mirin
- 1 tbs olive oil
- 1 cm ginger root finely grated
- 1 x 300g block silken tofu – drained - I like the one from Clearspring
- 2 spring onions shredded
- Cooked pak choi to serve
Instructions
- Place the rice and BRITA filtered water into a heavy casserole dish or saucepan with a well fitting lid. Bring to a simmer over a medium heat and then turn right down and leave for 50 minutes. I put mine on a heat diffuser on the lowest setting of the smallest gas ring. It takes a little experimentation to get it right, but once you have the correct heat the rice will simmer and then gently steam and there will be no bubbling from around the lid. Do not open the pot whilst it is cooking, once you have mastered the right heat.
- Whisk together the tamari, mirin oil and ginger. Cut the tofu into ½” cubes and place in a dish, pour the tamari mixture over and leave to marinade for 30 minutes.
- Once the rice has 5 minutes left to cook, carefully place the tofu and marinade into a frying pan and cook over a low heat. Turn the tofu a few times – carefully as it is very fragile, then add the spring onions.
- Serve the tofu on a bed of brown rice, with steamed green vegetables with the tamari mixture poured over.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.