Sichuan Tofu Curry and Saffron Rice

🧂 Ingredients

• 50 g hot chilli broad bean paste

  (Pixian Douban Jiang)
• 3 shallots

  (diced)
• 3 garlic cloves

  (minced)
• 1.5 tbsp coconut oil
• 500 g firm tofu

  (cut into cubes)
• 150 ml vegetable stock
• 300 g mixed seasonal vegetables

  (we used baby mushrooms, baby sweetcorn, tender stem broccoli, mange tout, carrot and green beans all cut into similar sized pieces.)
• 1 tbsp coconut aminos
• 1 tbsp coconut sugar
• ¼ tsp Sichuan peppercorns

  (approx 15 corns, dry roasted for 5 minutes and then ground (*see note))
• 250 g white basmati rice

  (dry weight)
• ½ tsp saffron

  (soaked in approx 3 tbsp hot water for 5 minutes)
• 300 ml vegetable stock

Instructions

• 1 Fry the chilli broad bean paste, shallots and garlic in the coconut oil
  [https://geni.us/avvcoconutoil] for 2 minutes over a medium heat.
• 2 Add the tofu to the paste mixture and fry on a low-medium heat for 12 minutes,
  turning occasionally.
• 3 In a separate pan, add the ingredients for the saffron rice and simmer until it
  is cooked, which is usually around 12 minutes. Keep an eye on it during that
  time, stir occasionally and add a little more water if needed until it is
  cooked.
• 4 Whilst the rice is cooking and once the tofu has been cooking for about 12
  minutes in the bean paste, add the remaining curry ingredients (150ml stock,
  vegetables, coconut aminos, sugar and ground peppercorns) to the tofu pan and
  stir together. Cook for a further 10 minutes.
• 5 Serve together and enjoy!

Nutrition Info