So what happens when, in the same month, you: buy concert tickets, go to two gallery exhibitions, spend a small fortune in a new spice store, buy a Versace scarf for your niece’s 21st birthday (on sale!), and buy a new food processor?
You say oops and cook cheaper, but tasty, meals until pay day!
Rice Bowl with Roasted Vegetables, Tofu and Pine Nuts
Inspired by the Super Food Ideas Magazine.
- 2 cups long-grain rice
- 1 large sweet potato (peeled, cut into 2cm pieces)
- 2 corn cobs (unhusked)
- 1 head of broccoli (cut into small florets)
- 200g packet honey-soy tofu (cut into 2cm cubes)
- ¼ cup pine nuts
- 3 tablespoons sesame oil (or vegetable or olive oil)
- 1 teaspoon thyme
- ½ teaspoon garlic salt
- Sweet chilli sauce (to serve, optional)
- Preheat oven to 200°C.
- Place the sweet potato and broccoli florets on a baking tray in a single layer. Drizzle over two tablespoons of the sesame oil and add the spices. Bake for 30 minutes, tossing half way through, or until tender and golden brown (or slightly charred for the broccoli).
- Place the unhusked corn cobs on a separate baking tray and bake for 20 minutes. Remove and allow to cool slightly.
- Cook the rice as per your favourite cooking method. (For tips on cooking rice via the absorption method, visit this post.)
- Dry roast the pine nuts in a small frying pan over medium-low heat. When they become fragrant and begin to colour, remove them immediately from the pan and into a small bowl. Set aside.
- Add the remaining tablespoon of sesame oil to the same frying pan over medium-high heat and cook the tofu until it just barely begins to crisp along the edges, stirring frequently, about five minutes.
- When the corn cobs are cool enough to handle, strip back the husks and, using a sharp knife, carefully cut the kernels from the cob.
- Combine the rice, roasted vegetables, tofu and pine nuts. Drizzle with sweet chilli sauce and serve.