Miso chickpea rice
Yeung Man Cooking · ♥ 13.8K likes · 184K views · 7 min video
Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 400 ml chickpeas
- 1 tsp smoked paprika
- salt
- pepper
- 1 tbsp avocado oil
Toss the rinsed chickpeas with smoked paprika, salt, pepper and about a tablespoon of avocado oil, then spread on a parchment lined tray.
- 170 g king oyster mushrooms
- 90 g smoked tofu
Dice the king oyster mushrooms and the smoked tofu, toss them in the same bowl in the residual seasoning and spread them out on the tray.
- 1½ cups short grain rice
Rinse and drain the rice two to three times to remove the excess starch.
- 1½ cups water
- 1 tbsp miso paste
- 4 sticks green onions
Add the water and the miso paste, bring to a bubble over medium high heat, stir, then cover and cook on medium low for 15 minutes.
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp plant-based oyster sauce
- 1 tbsp smoky spicy chili oil
- 1 tsp black vinegar
Stir the sauce together from soy sauce, dark soy sauce, plant-based oyster sauce, chili oil and black vinegar and set aside.
Turn off the heat and let the rice steam a further 10 minutes.
Fold the chopped green onions and the baked chickpeas, mushrooms and tofu into the rice, add half the sauce and mix; add more to taste.
Mixing in the toppings and sauce