Grated Tofu Bake with Coconut Rice

Tofu has taken quite a bit of work to get the green light in my house. There have been many failed recipes before landing on a couple of winners…this being one of them. Grating the tofu completely changes the texture and also helps it absorb more flavour. Would love to know how it goes down in your family.

Prep time: 10 mins
Cook time: 25 mins
Serves: 5-7

Make free from:
Gluten: Check soy sauce is gluten-free
Dairy: This is dairy-free
Eggs: This is egg free
Nuts: This is nut-free

Ingredients:

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1.5 cups sushi rice (or basmati rice)
1 can (400ml) coconut milk
1.5 cups boiling water
Pinch of salt
600g firm tofu, grated
3 tbsp maple syrup
1/3 cup soy sauce
2 tsp sesame oil
2 tsp grated fresh ginger (or crushed ginger)
1 tsp crushed garlic
Sesame seeds to top

Method:

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Step 1

Preheat oven the 200 degrees fanbake.
Add rice, coconut milk, boiling water, and salt to a pot on the stove on high. Once the rice is boiling, turn it down and simmer for 10 minutes with the lid on. After 10 minutes, turn the rice off but don’t lift the lid. Let it sit for 10 minutes to soak up the rest of the liquid. This will make the rice nice and sticky.

Step 2

While the rice is cooking, combine tofu, maple, soy sauce, sesame oil, ginger, and garlic in a bowl and leave to marinate until the rice is ready.

Step 3

Spread the rice evenly over a large oven-proof dish. Top with the grated tofu and sprinkle with sesame seeds. Bake in the oven for 20-30 minutes until the top is nice and golden.

Tips:
Supercharge it with these optional toppings
Sliced spring onions
Coriander
Siracha or hot sauce
Sliced chilli

Serve with salad, slaw, or steamed veggies 😄