Garlic and Ginger Marinated Tofu with Brown Rice, Seaweed and Pumpkin Seeds

  • 4 sticks dried Wakame seaweed
  • 20g pumpkin seeds
  • 20g sunflower seeds
  • 300g short grain brown rice
  • 500ml Swiss bouillon stock (or any veg stock)
  • 1 Sheet baking paper for cartouche
  • 25g garlic (6/7 cloves) – grated / minced
  • 25g ginger (inch) – grated / fine dice
  • 100ml good oil – cold pressed rapeseed or olive oil
  • 30ml Tamari or Shoyu soya sauce
  • 1 tbsp liquid aminos
  • 325g tofu (organic Brick Lane tofu is great)
  • 250g stem broccoli
  • 20g coconut oil
  • 150g baby spinach
  • 1 tbsp green nori sprinkle
  • Glug sesame oil
  • 10g black sesame
  • 20g fresh coriander chopped

This recipe was inspired by a dear friend DJ Nancy Noise in Ibiza years and years ago – I loved the way she effortlessly threw it together and it always knocked my spots off - simple, tasty and good for the body.

This is a Healthy Yummies favourite as it works so well on the road – great for parties too. Just get all the components ready in advance and chuck them together at the last minute. Nice.

Soak the wakame sticks in warm water.

Set oven to 160°. Put seeds on a baking tray and put in the oven for 10 mins. Take out and let cool.

Wash rice and put in a pan with the stock, bring to the boil then turn down to simmer, add a cartouche and gently simmer for 35-40mins. Then take off the heat and leave covered in the pan.

In a small bowl combine garlic, ginger, oil, soya sauce and liquid aminos. This marinade is the base for the dish.

Slice the tofu into 1cm slices. Cover the bottom of a plastic tub with the ginger and garlic mix, add a layer of tofu then cover that with the marinade and carry on until all of the tofu is completely covered. Leave this for as long as possible – you could marinate the day before.

Trim the broccoli stems and blanch in hot salted water for a few mins. Fish out and set aside.

Prep the wakame by removing the stem and cutting or tearing it into thin strips.

Separate the tofu from the marinade, putting the marinade into a pan and very gently cooking on a low heat for 10 – 15 mins. Set aside.

Heat the coconut oil in a frying pan on a medium heat and add the tofu, do it in two batches so that it has room to fry. When it’s golden, turn it over – 3-4mins each side. Set aside.

Find an ovenproof dish, add the rice, marinade, broccoli, wakame, tofu and spinach, mix and cover with foil. At this point you can set aside for later.

Set oven to 180°, when hot add the foiled dish and cook for 10 mins. or until hot. Remove foil; add nori sprinkle, black sesame seeds, sesame oil and coriander. Toss it and taste, add more shoyu or amino’s if necessary.

“Just like that”

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