Fast Recipes

Cauliflower, silken tofu and walnut rice bowl

The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.

By Max Adey
  • Serves 4
  • 5 mins preparation
  • 25 mins cooking
Cauliflower, silken tofu and walnut rice bowl

The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.

Ingredients

  • 400 gm brown rice, rinsed
  • 50 ml rice wine vinegar
  • 2½ tsp caster sugar
  • 100 gm walnuts
  • 1 small cauliflower, cut into small florets
  • 50 ml grapeseed oil or other neutral-flavoured oil
  • 1 tbsp furikake, plus extra to serve (see note)
  • 300 gm silken tofu, cut into 1.5cm cubes
  • 3 spring onions, thinly sliced
  • 200 gm kimchi, thinly sliced
  • Shiso leaves (optional), to serve
Ginger-soy dressing
  • 80 ml grapeseed oil (⅓ cup)
  • 60 ml rice wine vinegar (¼ cup)
  • 30 ml light soy sauce
  • 1½ tbsp caster sugar
  • 1 tsp finely grated ginger
  • ½ tsp roasted sesame oil

Method

  • 1
    Preheat oven to 180°C. Cook rice in a large saucepan of boiling water until tender (20-25 minutes). Drain well, transfer to a bowl and stir in vinegar, sugar and 1 tsp salt.
  • 2
    Meanwhile, spread walnuts on an oven tray and roast until golden (5-6 minutes). Remove walnuts and increase oven to 250°C.
  • 3
    Toss cauliflower with oil and furikake in a roasting pan to coat, season to taste and roast until tender and starting to blacken at the edges (8-10 minutes). Cool briefly.
  • 4
    For ginger-soy dressing, process ingredients in a blender to combine.
  • 5
    Divide rice among serving bowls, top with cauliflower, tofu, walnuts, spring onion, kimchi, extra furikake and shiso leaves, drizzle with dressing and serve.

Notes

Furikake, a rice seasoning, is available from Japanese grocers and health-food shops.