Fresh, delicious Chinesy cups of goodness
- 1 cup long grain brown rice
- 500 g firm tofu
- 1 tbsp sesame oil
- 2 cups cauliflower finely diced
- 1 medium carrot finely diced
- 6-8 button mushrooms diced
- 100 g can water chestnuts finely chopped
- 1 brown onion diced
- 2 cloves garlic minced
- 1 heaped tbsp finely grated fresh ginger
- 4 tbsp vegan oyster sauce *see note
- 1/3 cup organic tamari sauce *see note
- juice of 1 lemon
- 1/2 tsp cayenne pepper
- 1 tbsp chinese all spice
- 1-2 heads baby cos lettuce
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Add the rice and 1.5 cups water to a pot. Bring it to the boil then reduce to a simmer, cover and cook for 20 minutes. Remove from heat and let sit, covered for a further 10-15 minutes.
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While the rice cooks, crumble tofu into a bowl and prepare the vegetables.
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Add the sesame oil, onion and garlic to a large wok and cook for 1 minute before adding the tofu, cauliflower, carrot, water chestnuts, mushrooms and ginger.
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Add the sauces, lemon juice and cayenne pepper and stir fry for 5 minutes.
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Stir in the cooked rice until well combined.
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Scoop mixture into the baby cos lettuce leaves and garnish with sliced shallots and fresh red chilli (if you like) to serve.
*You should be able to find vegan oyster sauce at your local Asian grocer - it's made with oyster mushrooms and is awesome. If you have trouble you can use a good quality hoisin sauce instead. Make sure there's no gluten in your sauces if you need this recipe to be gluten free.