I love a meal that delivers big comfort and even bigger flavour – and this one’s both creamy and spicy in the best way.
The coconut risotto is rich and soothing, while the crispy chilli tofu and aubergine bring all the heat.
Think rich and creamy Italian risotto meets a spicy and fragrant Chinese stir fry.
Yum! Ben
Make this gluten-free:
Use tamari or a gluten-free soy sauce instead of light and dark soy sauce.
More tips:
Tofu: we use extra-firm tofu, which doesn’t need pressing. If yours is softer, press it for 15-20 minutes to remove excess water before cooking.
Use full-fat coconut milk: the cream won’t set on top otherwise. Give the tin a gentle shake before buying: if it sloshes easily, the cream may not set. Chilling the tin in the fridge also helps firm it up.
Crispy chilli oil: some brands can be very spicy! Start with less if you’re sensitive to heat – you can always add more later.
Creaminess level: we love a creamy risotto. For a thicker consistency, simply cook it for a few minutes longer at the end.
Coconut Risotto With Crispy Chilli Tofu + Aubergine
Serves 4people
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Ingredients
For the risotto:
vegetable oil
2echalion shallotspeeled + finely chopped
4garlic clovespeeled + finely chopped
1thumb of fresh gingerpeeled + finely chopped
280g1.5 cups risotto rice, we use arborio
2tbsprice vinegar
1litre4 cups vegetable stock
1x 400g13.5 fl oz tin of full-fat coconut milk, see tips
saltto taste
For the tofu and aubergine:
2aubergines
600g21oz extra-firm tofu, drained (see tips)
4tspcornflour
For the sauce:
2tspcornflour
2tbspwater
2tbspcrispy chilli oilsee tips
2tbspdark soy sauce
2tbsplight soy sauce
1tbspmaple syrup
To serve:
2spring onionschopped
2tspsesame seedswe use black
Instructions
Make the risotto: add a splash of oil to a large casserole pot or heavy frying pan over medium heat. Once hot, add the shallots and cook for 5 minutes or until they begin to turn golden.
Stir in the garlic and ginger and cook for another 1-2 minutes until fragrant and lightly golden.
Add the risotto rice and rice vinegar. Stir for 2 minutes, using the vinegar to deglaze the pan.
In a separate saucepan, keep the stock warm on low heat. Add one ladle of stock to the rice, stir, and cook until absorbed. Repeat until all the stock is used and the rice is al dente – about 20 minutes (top up with more hot water if needed).
Roast the tofu and aubergine: preheat the oven to 200°C fan / 220°C / 425°F and line a baking tray with parchment paper.
Slice the aubergines and tear the tofu into chunks. Add them to a mixing bowl with a drizzle of oil and cornflour. Toss well, then spread out on the tray.
Bake for 20-25 minutes, turning halfway, until crisp and golden.
Make the sauce: in a bowl, mix together the cornflour and water, then stir in the crispy chilli oil, dark soy, light soy, and maple syrup. Set aside.
Finish the risotto: when the rice is ready, season with salt, then scoop the thick coconut cream from the top of the tin into the pot. Stir and heat through for another minute (for a thicker texture, cook for an extra minute or two). Cover with a lid and set aside.
Combine and serve: stir the sauce again to ensure the cornflour hasn’t settled, then pour it into a large pan over medium heat. Cook for a few minutes until thickened slightly, then add the roasted tofu and aubergine and toss to coat evenly.
To serve, spoon the creamy coconut risotto into bowls, top with the chilli tofu and aubergine, drizzle over any leftover sauce, and finish with chopped spring onion and sesame seeds.
