Coconut Rice Bowl with Miso Braised Tofu

By: Deborah Dean

Ingredients

~Coconut Rice~
1½ cups jasmine rice
200 ml coconut milk
200 ml water
¼ tsp salt
1 kaffir lime leaf, finely shredded centre stalk removed
Miso‑Braised Tofu~
300 g firm tofu, cut into small cubes
250 ml vegetable stock or water for a lower salt option
1 tbsp white miso
2 tsp salt reduced soy sauce
1 tsp light brown sugar
15 g ginger, sliced
2 garlic cloves, smashed
~Shiitake~
200 g shiitake mushrooms
1½ tbsp neutral oil
½ tsp salt reduced soy sauce
Chilli flakes, to taste- measure with your heart
¼ tsp ground Sichuan peppercorn
To Finish: Coriander, thinly sliced cucumber, thinly sliced onion, toasted sesame seeds or crushed peanuts

Rinse rice until water runs clear. Add rice, coconut milk, water, salt, to a medium pot and cook until tender. Fluff and sprinkle kaffir lime leaf over and keep warm.
In another pot bring vegetable stock or water, miso, soy sauce, sugar, ginger, and garlic to a gentle simmer. Add tofu and braise gently for 15 minutes. Remove tofu & set aside. While the tofu is braising cook the mushrooms
Heat oil in a wide pan over medium‑high heat. Sauté mushrooms until cooked through. Add soy sauce, chilli flakes, and Sichuan peppercorns and mix through mushrooms.
Reduce the miso braising liquid down so it will coat the tofu without being runny. Once reduced return the tofu and mushrooms and coat well.
Divide coconut rice between bowls. Arrange coated tofu and mushrooms on top. Finish with herbs, cucumber, and sesame seeds or peanuts. Serve immediately.
Time includes prep and cooking time