Ingredients

The following ingredients have 4 Servings
  • 1.25 cups Basmati rice
  • 1 Tbsp Dried seaweed sheet (from Asian supermarket)
  • 3.333 cups Smoked tofu
  • 2 Tbsps soy sauce
  • 4 cups Broccoli (prepared into florets)
  • 2.5 cups Oyster mushrooms
  • 1 large onion
  • 1 clove garlic cloves
  • 4 Tbsps soybean oil
  • 0.875 cup vegetable stock
  • 3 Tbsps Oyster sauce
  • five spice powder
  • 0.5 red chili pepper (finely chopped)

Instruction

  • Cook the rice according to the package instructions, mixing in the seaweed a few minutes before the end of cooking time. Cover and keep warm until time to serve.
  • While the rice is cooking prepare the tofu and vegetables: dice the tofu and marinate in soy sauce.
  • Prepare the vegetables: Blanch the broccoli in boiling, salted water for 1-2 minutes, then drain, refresh in cold water and drain well. Clean the mushrooms and cut into bite-sized pieces.
  • Place the diced tofu on aluminium foil, preheat the grill and grill the diced tofu on the second shelf down for 10-12 minutes.
  • Meanwhile peel and finely chop the onion and garlic. Heat the oil in a wok and fry the chopped onion and garlic. Add the mushrooms and broccoli and stir-fry, then add the chilli and stir-fry briefly. Add the five-spice powder, soy sauce and oyster sauce. Finally stir in the vegetable stock and boil until reduced slightly.
  • Serve the seaweed rice onto warmed plates, add vegetables and tofu and serve.