Cauliflower, Silken Tofu and Walnut Rice Bowl

gourmettraveller.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

400 gm brown rice, rinsed

50 ml rice wine vinegar

2½ tsp caster sugar

100 gm walnuts

1 small cauliflower, cut into small florets

50 ml grapeseed oil or other neutral-flavoured oil

1 tbsp furikake, plus extra to serve (see note)

300 gm silken tofu, cut into 1.5cm cubes

3 spring onions, thinly sliced

200 gm kimchi, thinly sliced

Shiso leaves (optional), to serve

subheading: Ginger-soy dressing:

80 ml grapeseed oil (⅓ cup)

60 ml rice wine vinegar (¼ cup)

30 ml light soy sauce

1½ tbsp caster sugar

1 tsp finely grated ginger

½ tsp roasted sesame oil

Directions at gourmettraveller.com.au

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