Ingredients

Method

• 3 T Woolworths roasted sesame oil
• 1 shallot, finely chopped
• 1 T garlic crushed or finely sliced
• 1 T ginger finely grated or sliced
• 1 T fresh turmeric finely grated
• 1 stalk lemongrass
• 1 green chilli, halved (optional)
• 1 T cumin seeds
• 1 x 400 ml can Woolworths coconut milk
• 3 T Woolworths Asian everything soya sauce
• 3 T Woolworths Asian rice vinegar
• 1 x 300 g pack Woolworths PlantLove™ sticky tofu pieces
• 250 g Blue Elephant Thai black rice, cooked according to package instructions
• 4 T Woolworths roasted and salted peanuts
• 2 limes, halved, for serving
• a handful fresh basil, for serving
• 2 Mediterranean cucumbers, sliced
For the quick-pickled cabbage, mix:
• 1 red baby cabbage, finely shredded
• ½ cup red wine vinegar
• salt, to taste

Method

Ingredients

1. Heat the sesame oil in a wok over a high heat. Sauté the shallot for 2 minutes, then add the remaining aromatics. Cook for 3–5 minutes, stirring occasionally, to release the flavours.

2. Add the coconut milk, soya sauce and rice wine vinegar.

3. Add the tofu, reduce the heat and simmer for 5 minutes.

4. Divide the rice between 4 bowls and spoon over the tofu and sauce.

5. Top with the pickled cabbage, peanuts, limes and basil. Season with extra soya sauce, if necessary, and serve with the sliced cucumbers.

Photography: Shavan Rahim
Videography: Romy Wilson
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more plant-based recipes

The Woolworths PlantLove™ range offers a variety of tofu options. From plain or marinated to cubed or shredded, you can find tons of plant-based alternatives to meat that don't skimp on flavour.

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