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Shredded Tofu With Ginger + Lime Brothy Rice
There’s something really special about bowls of brothy rice. This one features crispy shredded tofu, lightly pickled veg and a warming ginger-lime broth, which come together to create something that’s nourishing and comforting, without being heavy.
Ingredients
Ingredients
- block of extra-firm tofu, drained
- garlic cloves, peeled + finely chopped
- Chinese 5 spice
- reduced salt soy sauce, or tamari for GF
- cornflour
- oil, see tips
- radishes, thinly sliced
- carrot, peeled into strips
- lime
- jasmine rice
- reduced salt vegetable stock
- fresh ginger, peeled + finely chopped
- fresh coriander, leaves picked
- chilli oil, to serve
Method
- 1
Preheat the oven to 200°C fan / 220°C / 425°F and line a large baking tray with baking paper.
- 2
Coarsely grate the tofu into a bowl, then add the garlic, Chinese five spice, 1 tablespoon of soy sauce, the cornflour and a small drizzle of oil. Mix well, then spread the tofu evenly across the tray. Bake for 20 minutes, stirring 2–3 times, until golden and crisp.
- 3
Meanwhile, add the radish and carrot to separate bowls. Zest about 1/2 teaspoon from the lime and set it aside for later. Then cut the lime in half and squeeze the juice from both quarters, using one quarter for the radish and one for the carrot. Mix well and set aside to lightly pickle.
- 4
Cook the rice according to the packet instructions, then remove from the heat and leave to one side with the lid on.
- 5
Add the vegetable stock, ginger and remaining tablespoon of soy sauce to a saucepan. Bring to a gentle boil, then simmer for 4–5 minutes. Remove from the heat and stir in the reserved lime zest.
- 6
To serve, divide the rice between bowls and pour over the hot broth. Top with the shredded tofu, pickled carrot and radish, coriander and a drizzle of chilli oil.
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Community reviews
Rated 3.6 out of 5 from 8 reviews
- Clancy
“Meh… not enough flavours.”
- Charlotte
“delicious and easy!”
- Ravenous & oocien
“5 stars because i wouldnt change it whatsoever , refreshing and filling .”
- Louise
“Really lovely and warming. Fantastic comfort food. The tofu was lovely and crispy and the broth lovely and zingy due to the ginger. Only issue is the recipe’s instruction regarding the lime - it says to zest it but not where to put the zest and it says to cut them lime in half but then says how to use two quarters.”
- rach
“added mushrooms to the broth, it was very tasty!”