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Coconut Risotto With Crispy Chilli Tofu + Aubergine

Serves 4 people
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

For the risotto:

  • vegetable oil
  • 2 echalion shallots peeled + finely chopped
  • 4 garlic cloves peeled + finely chopped
  • 1 thumb of fresh ginger peeled + finely chopped
  • 280 g 1.5 cups risotto rice, we use arborio
  • 2 tbsp rice vinegar
  • 1 litre 4 cups vegetable stock
  • 1 x 400g 13.5 fl oz tin of full-fat coconut milk, see tips
  • salt to taste

For the tofu and aubergine:

  • 2 aubergines
  • 600 g 21oz extra-firm tofu, drained (see tips)
  • 4 tsp cornflour

For the sauce:

  • 2 tsp cornflour
  • 2 tbsp water
  • 2 tbsp crispy chilli oil see tips
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp maple syrup

To serve:

  • 2 spring onions chopped
  • 2 tsp sesame seeds we 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.