Szechuan Tofu w/ Coconut Rice & Pak Choy

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SERVES: FOUR  
PREP TIME: 20 MINUTES 
COOK TIME: 20 MINUTES

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Ingredients

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FOR THE TOFU

1 BLOCK FIRM TOFU, CUT INTO 3CM CUBES

2 TBSP TAPIOCA STARCH

1 TBSP SZECHUAN SEASONING

3 CLOVES GARLIC, MINCED

2 TSP TUMERIC

1 TBSP CURRY POWDER

SALT & PEPPER

FOR THE COCONUT RICE

2 CUPS WHITE OR BROWN RICE

400ML LIGHT COCONUT MILK

1/2 CUP WATER

CRACK SALT 

2 TSP BROWN SUGAR

2 KAFFIR LIME LEAVES, TORN & CRUSHED

FOR THE PAK CHOY

SPLASH SESAME OIL 

1 BIG BUNCH PAK CHOY

1 TBSP TAMARI

2 TSP SESAME SEEDS

JUICE OF 1 LEMON OR LIME

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Utensils

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LARGE MIXING BOWL

MEDIUM SAUCEPAN

LARGE FRY PAN

BAKING TRAY

GARLIC MINCER

SHARP KNIVES

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Method

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1. DRAIN LIQUID FROM TOFU BY PRESSING WITH PAPER TOWEL. CUT INTO CUBES & MIX ALL SPICES, STARCH AND GARLIC INTO A SMALL MIXING BOWL
   

2. LINE A BAKING TRAY AND HEAT OVEN TO 180 DEGREES CELSIUS
   

3. ADD TOFU CUBES TO MIXING BOWL AND TOSS TO COAT EVENLY
   

4. PLACE IN OVER FOR 20-25 MINUTES UNTIL GOLDEN AND CRISPY 
   

5. ADD RICE, COCONUT MILK, WATER, SUGAR, SALT & LIME LEAVES TO A SAUCEPAN OVER MEDIUM HEAT AND BRING TO THE BOIL, UNCOVERED
   

6. STIR ONCE AND TURN HEAT TO LOW, ADDING LID AND COOKING FOR 14-15 MINUTES. CHOP AND RINSE PAK CHOY
   

7. HEAT A FRY PAN OVER MEDIUM HEAT AND ADD A SPLASH OF SESAME OIL
   

8. ADD PAK CHOY, TAMARI, LEMON JUICE AND SESAME SEEDS, UNTIL PAK CHOY BEGINS TO WILT AND LIQUID COOKS OFF
   

9. REMOVE TOFU FROM OVEN. ADD SPOONFULS OF RICE AS A BASE
   

10. TOP WITH PAK CHOY AND TOFU
    

11. SPRINKLE FRESH CORIANDER, LIME WEDGES AND FRIED SHALLOTS

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