Chinese Claypot Rice45 mins
- Serves 2
- Extra Healthy
- Prep: 5 mins
- Cook: 40 mins
Jenny says “Chinese claypot chicken rice has always been one of my favourites. I’ve adapted it into a vegan dish and, with its fusion of ingredients, it’s nutritious, warming and easy to put together.”
- 200g Tilda Pure Basmati
- 1 packet of firm tofu, cut into bite size pieces
- 40g roasted cashew nuts
- 50g dried seaweed, washed and drained
- 4 cloves garlic, peeled and crushed
- 1 portobello mushroom, sliced
- Handful of fine beans, halved
- 30ml vegetable oil
- 2 tbsp. light soy sauce
- 2 tbsp. dark soy sauce
- 1 cinnamon stick
- 1/2 tsp. cumin seeds
For the Berries
- 20g goji berries
- 20g dried cranberries
- 10ml warm water
Soak goji berries and cranberries in water until required.
Rinse and drain the Basmati rice.
Over a medium heat, add the oil to a frying pan.
Add the tofu pieces and fry until slightly golden and crispy.
Add the sliced mushrooms and garlic until softened.
Stir in the berries and water, seaweed, light and dark soy sauce, and oyster sauce. Mix well and leave to simmer for a few minutes.
Remove ingredients from pan and set aside.
Add the cumin seeds, rice and cinnamon stick to the pan, mix well and top with 400ml of water, over a medium heat.
Bring to the boil before turning down the heat to a simmer. Cover and steam for 15 minutes.
Lay the precooked ingredients, fine beans and cashews on top of the rice and continue cooking for a further 5-10 minutes.