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Coconut Risotto With Crispy Chilli Tofu + Aubergine
I just love how this recipe brings together two of my favourite cuisines - Chinese and Italian - in the most comforting way. The coconut risotto is creamy and gently sweet, while the crispy chilli tofu and aubergine bring all those bold, spicy Chinese-inspired flavours.
Ingredients
For the risotto:
- vegetable oil
- echalion shallots, peeled + finely chopped
- garlic cloves, peeled + finely chopped
- fresh ginger, peeled + finely chopped
- risotto rice, we use arborio
- rice vinegar
- vegetable stock
- tin of full-fat coconut milk, see tips
- salt, to taste
For the tofu and aubergine:
- aubergines
- extra-firm tofu, drained (see tips)
- cornflour
For the sauce:
- cornflour
- water
- crispy chilli oil, see tips
- dark soy sauce, or tamari
- light soy sauce, or tamari
- maple syrup
To serve:
- spring onions, chopped
- sesame seeds, we use black
Method
- 1
Make the risotto: add a splash of oil to a large casserole pot or heavy frying pan over medium heat. Once hot, add the shallots and cook for 5 minutes or until they begin to turn golden.
- 2
Stir in the garlic and ginger and cook for another 1-2 minutes until fragrant and lightly golden.
- 3
Add the risotto rice and rice vinegar. Stir for 2 minutes, using the vinegar to deglaze the pan.
- 4
In a separate saucepan, keep the stock warm on low heat. Add one ladle of stock to the rice, stir, and cook until absorbed. Repeat until all the stock is used and the rice is al dente - about 20 minutes (top up with more hot water if needed).
- 5
Roast the tofu and aubergine: preheat the oven to 200°C fan / 220°C / 425°F and line a baking tray with parchment paper.
- 6
Slice the aubergines and tear the tofu into chunks. Add them to a mixing bowl with a drizzle of oil and cornflour. Toss well, then spread out on the tray.
- 7
Bake for 20-25 minutes, turning halfway, until crisp and golden.
- 8
Make the sauce: in a bowl, mix together the cornflour and water, then stir in the crispy chilli oil, dark soy, light soy, and maple syrup. Set aside.
- 9
Finish the risotto: when the rice is ready, season with salt, then scoop the thick coconut cream from the top of the tin into the pot. Stir and heat through for another minute (for a thicker texture, cook for an extra minute or two). Cover with a lid and set aside.
- 10
Combine and serve: stir the sauce again to ensure the cornflour hasn’t settled, then pour it into a large pan over medium heat. Cook for a few minutes until thickened slightly, then add the roasted tofu and aubergine and toss to coat evenly.
- 11
To serve, spoon the creamy coconut risotto into bowls, top with the chilli tofu and aubergine, drizzle over any leftover sauce, and finish with chopped spring onion and sesame seeds.
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Community reviews
Rated 4.9 out of 5 from 8 reviews
- Lars
“Loveeee this recipe. My friends ask me to make it often when they come over for dinner. Great switch up to the regular sweet potato veg risotto I make.”
- Megan
“love love love”
- Poppy
“I loved the tofu and aubergine part, and I really wanted to like the coconut risotto as i love both coconut and risotto...but I didn't like this combo. Maybe I used a bit too much coconut cream, but almost tasted like a rice pudding with savoury tofu on top which was not great. I will definitely make it again but without the coconut”
- Kamile
“Soooo good! First time cooking risotto, definitely worth the time and effort, this was so delicious!”