This beautiful-looking dish from Brett McGregor's new book Chop Chop is brilliant. So simple, yet the final product is a sight to behold and has great textures and flavour. The key here is to ensure you have the best stock possible — a homemade stock will always taste better than a bought one.
Serves: 4 as a starter
INGREDIENTS
300 grams firm tofu, diced
¼ cup soy sauce
1 teaspoon sesame oil
2 teaspoons coconut oil
1 onion, diced
2 carrots, chopped
3 spring onions, chopped
4 cloves garlic minced
3cm knob of ginger, grated
1 lemongrass stalk, bruised
3 cups vegetable stock
1 x 400ml can coconut milk
salt and freshly ground black pepper to taste
zest and juice of 1 lime
2 cups black rice, cooked as directed
small handful of fresh coriander
METHOD
Place the tofu in a medium-sized bowl. Mix the soy sauce and sesame oil together in a small bowl.
In a large saucepan, heat 1 teaspoon of the coconut oil over a medium heat. Pour the soy mixture over the cubed tofu and toss to evenly coat each piece. Add the tofu to the hot pan and brown on all sides, about 15 minutes. Remove the tofu from the pan and set aside.
Heat the remaining coconut oil in the same pan over a medium heat. Add the carrot and onion and cook until soft and fragrant. Add half of the spring onion (reserving the rest for garnish), the garlic, ginger and lemongrass stalk.
Cook for 2–3 minutes until very fragrant. Add the stock and coconut milk and bring to a boil. Reduce to a simmer and cook for 15 minutes.
Remove the lemongrass from the pan. Season the soup with salt and pepper to taste and add the lime zest and juice.
Place a serving of rice in each bowl, pour the soup over, top with tofu, the reserved spring onion and coriander.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!