Vietnamese coconut caramel Quorn/Tofu with mixed vegetables and rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

 

Gas Hob (100g rice with 150g water)

  • Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
  • Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
  • Turn the gas off and rest for 10 to 15 minutes.

 

Microwave (100g rice with 200g water)

  • Microwave on high for 10 to 15 minutes with no lid
  • Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Quorn/Tofu, Onions and Sauce (while the rice is resting)
  • Add a little oil to a frying pan over medium heat, fry the onions until they are soft.
  • Then add Quorn/tofu in the pan and fry for another minute.
  • Finally, add sauce and continue to cook until Quorn is fully cooked through.

(For a crispy version of Quorn/tofu, dust them with a little flour (any type) and cook in a frying plan over high heat with some oil, until they are golden brown outside or follow the instructions on an air fryer to achieve the same result)


Step 3: Mixed vegetables

  • Add a little oil to wok or frying pan and place over medium to high heat.
  • Add in vegetables, season with salt and stir continuously for 1 minute.
  • Add a little water just to cover the bottom of the pan and cook with lid on until the vegetables are tender.