Chilli Jam Baked Rice
Smoky tofu, tender mushrooms, sticky chilli jam goodness - all baked in one pot. This chilli jam baked rice is a no-fuss, no-mess dish that requires minimal effort.
Serves
Ingredients
For the Rice
<item-todo-done>2 blocks of smoked tofu<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>300g mushrooms<item-todo-done><item-todo-done>100g chilli jam<item-todo-done><item-todo-done>30g brown sugar<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>300g Jasmine rice<item-todo-done><item-todo-done>600ml vegetable stock<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done>
To Serve
<item-todo-done> chilli jam<item-todo-done><item-todo-done> spring onions<item-todo-done><item-todo-done> sesame seeds<item-todo-done><item-todo-done> coriander leaves<item-todo-done>
Before you start
Ovenproof frying pan | Preheat the oven to 190ºC
Prepare ingredients
- Tear the tofu into 1 inch chunks
- Slice the red onion into wedges
- Roughly chop the mushrooms
- Thinly slice the spring onions
- Peel and grate the garlic
Make marinade
- Whisk together the chilli jam, brown sugar, garlic and soy sauce
Assemble the dish
- Heat 1 tbs vegetable oil in an ovenproof frying pan over a medium high heat, add the mushrooms and a pinch of salt and cook for 5-6 minutes until golden
- Add in and spread the jasmine rice evenly across the pan and pour in the vegetable stock
- Arrange the marinated tofu, red onion wedges on top of the rice and mushrooms
- Spoon the marinade over the tofu and sprinkle with salt and pepper
Roast
- Cover the dish with its lid or cover tightly with foil and roast in the oven for 45 minutes
- Uncover and continue to roast for an additional 15 minutes, allowing the tofu to caramelise and the rice to crisp around the edges
Serve
- Spoon over plenty more chilli jam, scatter with sesame seeds and spring onions, serve up and dig in!