rainbow rice

we realised we didn't have a single rice dish here! so here's the classic rainbow rice or vegetable fried rice, with our personal touch! a sea of vegetables served with rice, crispy tofu, and chilled pineapple chunks!

ingredients:
2 1/2 cups of brown rice
2 cloves of garlic
1 zucchini
1 red bell pepper
3 red onions
1 veggie salt cube
1/2 head of broccoli
1/3 cup button mushrooms
1/3 cup cabbage
1/3 cup peas
5-6 Tbsp tamari
2 Tbsp rice wine vinegar
1 Tbsp sweet soy sauce
half a pineapple

for the crispy tofu:
batter:
1 block extra-firm tofu (250g)
2 "eggs"
3 Tbsp mustard seed oil
1/4 cup spelt flour
1/4 cup water


sauce:
3 Tbsp rice wine vinegar
4 Tbsp water
2 Tbsp ketchup/tomato sauce/rocket fuel
2 tsp tamari
3 Tbsp spelt flour
pinch ginger powder
pinch sea salt


directions:
cook your rice!
1. then... saute minced garlic & onions in veggie stock in a wok for five minutes 
2. finely chop all your vegetables & throw them in (not the pineapple though, not until the end!)
3. once rice is cooked, add to wok & add rest of flavourings and let cook together for 15 or so minutes


crispy tofu: 
1. cut tofu into small triangles
2. make batter & then coat triangle pieces
3. make sauce
4. fry up your battered tofu & as they are frying coat in sauce - let each side cook for 5 or so minutes... until wonderfully crispy
5. then add the tofu into the rice and serve!


eat up & top with some chilly pineapple chunks