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.
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
Ginger-soy dressing
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.
Furikake, a rice seasoning, is available from Japanese grocers and health-food shops.
William Meppem
