Vegan Teriyaki ‘Fried’ Black Rice
Vegan Teriyaki ‘Fried’ Black Rice
Smoked black rice with sautéed vegetables, turmeric tofu ‘egg’, garlic pea puree finished with pineapple and salted avocado wedges with lime and a teriyaki glaze.
Ingredients
Equipment
Method
Teriyaki Sauce
- In a saucepan combine 250ml water with coconut sugar, tamari, coconut syrup and ginger. Heat on medium let simmer 5 minutes or until sugar has dissolved.
- In a separate bowl, combine tapioca starch and 60ml water. Add to saucepan and stir well for a minute until thickened.
- Transfer to storage container, allow to cool.
Smoked Black Rice
- Rinse black rice under until water runs clear. Place rice in saucepan with liquid smoke and 250ml water. Cover. Bring to boil then reduce heat and allow to gently simmer for 25 minutes. Turn heat off and keep rice covered for an additional 10 minutes.
- Remove cover and allow rice to cool before plating.
Tofu Egg
- Crumble block tofu and add garlic, nutritional yeast, turmeric and salt/pepper.
- Saute tofu for 5 minutes and transfer to bowl
Garlic Pea Puree
- Place cooked peas, garlic olive oil and water into food processor. Blitz until a smooth puree forms, adding more water if needed.
- Transfer pea puree to a sieve over a bowl and press firmly with back of a spoon to pass puree through sieve. Scraping bottom of sieve to remove the smooth pea puree for use.
Sauteed Vegetables
- Finely dice the red capsicum, carrot & broccoli. Saute on high heat for 5 minutes. Adding a bit of water to pan intermittently to prevent sticking and help cook through.
To Serve
- Top bed of smoked black rice with sauteed vegetables and tofu 'egg', add pea puree, salted avocado and pineapple slices. Garnish with cilantro and chopped peanuts. Drizzle with teriyaki glaze.
Notes
*Garlic-infused olive oil can be simply made at home by placing 1 clove of garlic in 2 tbsp olive oil. Allow to infuse for at least 10 minutes, but longer if desired.
Additional Plating Ideas:
