Name: Waikiki Bowl
Prep time: 15 min
Cook time: 23 min
Yield: 3
Ingredients: 8 cherry tomatoes, halved; 3 tbsp tamari or low-sodium light soy sauce; 1 tbsp finely chopped chives; 200g/7oz jasmine rice; 50ml/2fl oz coconut milk; 1 tbsp toasted coconut flakes; 1 tsp rapeseed oil; 2 cloves garlic, peeled and finely chopped; 2.5cm/1in piece fresh root ginger, peeled and grated; 200g/7oz smoked tofu, drained, rinsed in cold water and diced into 2cm/¾in cubes; 2 tbsp mirin; 1 tbsp golden syrup; 1 kiwi, peeled and sliced into 5mm/¼in rounds, then each round cut into 8 wedges; 1 small pineapple, peeled, cored and diced into 5mm/¼in cubes; 1 whole mango, peeled, stoned and diced into 5mm/¼in cubes; A handful of roasted salted cashew nuts; A handful of edamame, blanched from frozen, ready to eat; 50g/2oz red cabbage, shredded; To garnish; Fried crispy salted seaweed; 2-3 pieces of hand-torn, crispy toasted ready-to-eat nori; Fried shallots and toasted sesame seeds

VMG Recipes