Gomoku Rice with Deep Fried Tofu & Ginger

By Nicola McCarthy

Serves 2

A really comforting dish for damp dull days!

1 piece Dried Tofu
1 or 2 Maitake Mushrooms
1 Small Carrot
1 Small Onion
¼ “ Fresh Ginger
1 cup Calasparra Short Grain Rice (if possible soak the rice overnight)
1 ½ cups water

Soak the maitake mushrooms for 15 minutes
Soak dried tofu in water for 5 minutes. Squeeze out water and deep fry for 1 minute. Drain on kitchen roll. If you want, you can then put the tofu in a bowl of water and squeeze out some of the oil, you will still have an oily taste.
Chop the carrot into thick diagonal slices
Slice the onion into big chunky pieces
Drain the maitake mushrooms (keep the soaking liquid) and cut into slices
Saute the vegetables for a few minutes with the deep fried tofu in a frying pan, you will need no oil, there should be enough from the tofu
Add freshly grated ginger juice, chopped maitake mushrooms and little of the maitake soaking water
Transfer to a pressure cooker and add rice and water (1 ½ x water to rice, or 1 ¾ x water to rice if you like your rice a little softer).
Add 1 tbsp shoyu (this will give a sweet flavour to the dish) and cook under pressure for 45 minutes
Bring down pressure and serve with chopped spring onion or parsley
For a lighter dish, you can use Jasmine Rice, reduce the cooking time by 15 minutes

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