300 g Jasmine Rice
60 ml soy sauce
1 block firm tofu
1 tbs caster sugar
1 tsp sesame oil
2 tsp peanut oil
3 garlic cloves, finely chopped
150 g snow peas, trimmed, cut into thirds diagonally
115 g fresh baby corn, cut into thirds diagonally
1 carrot, peeled, finely chopped
60 ml water, extra
1 ripe banana & 2 tbs soy sauce
3 red chilis, chopped
½ lime, juice
1 onion, halfed and thinly sliced
Fresh coriander, for serving
This is a new vegan recipe inspired from the Vietnamese cuisine! It´s a lightly mix of sweet and spicy tastes. This recipe is also a delicious low-fat dish – gluten and lactose free!
Cook rice in a rice cooker. When finished remove the rice and set aside, covered, for 5 minutes. Use a fork to separate the grains.
Spread the rice over a baking tray and set aside to cool completely.
Cover with plastic wrap and place in the fridge overnight to chill.
Prepare the tofu (Read how to prepare it!)
Heat peanut oil in a non-stick wok over high heat.
Stir-fry the onion and garlic for 1 minute or until aromatic.
Add snow peas, baby corn and carrot and toss to combine.
Add the extra water. Cook, stirring occasionally, for 3 minutes or until the vegetables are tender crisp and the liquid has evaporated.
Add the rice and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until heated through.
Meanwhile mix the banana and the soy sauce in a food processor.
Make a well in the centre and add the banana-soy sauce mix.
Cook, stirring the mixture, for 30 seconds. Stir-fry for 1 minute or until everything combined.
Add the soy sauce mixture, chilies and the fried tofu and toss to combine.
Season with white pepper. Serve with fresh coriander leaves.