Black coconut rice with tangy peanut baked tofu

I don't know about you, but I get excited whenever I hear the word 'coconut' when it is attached to the word 'rice.' Even if I'm eating out and ordering a curry that will completely mask the flavour, I will order coconut rice. Because I don't know if there are too many things I enjoy more. I've long held that rice, potatoes and bananas are my favourite foods (#pleb) so anything that adds a bit of pizzazz to these ingredients is A ok by me. 

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I've made coconut rice here before, so, being the coconut rice fiend that I am, I wanted to create something a little more exotic, thereby justifying the duplication/allowing myself to eat more coconut rice. As it happens, my Mum has somewhat of a penchant for purchasing exotic pantry items for my use (thanks Mum) and as such, the black coconut rice was born. The texture is akin to brown rice, I would say, so you could probably swap the pair if need be.

This recipe was created for Pureharvest, the brand of Tamari I love and use erryday. Just as an aside, I'm having a bit of a love affair with their coconut milk in my smoothies at the moment. I think it will be a long term commitment. 

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INGREDIENTS - serves 2 hungry people

1 cup of black rice
1 can of coconut milk
2 cups of water
1 bunch of bok or pak choi, chopped
1/2 cup (roughly) red cabbage, chopped
2 tablespoons Pureharvest Tamari
250g firm tofu

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SAUCE
4 tablespoons Pureharvest Tamari
2 tablespoons white vinegar
1 tablespoon brown sugar
1 tablespoon gluten free cornflour (tapioca flour works equally as well)
1/2 teaspoon tamarind paste
2 teaspoons natural peanut butter
sriracha, to taste

OPTIONAL EXTRAS
Coriander, to serve
Red chilli

METHOD

1. Preheat the oven to 180 degrees Celsius.
2. Mix together your sauce ingredients. Lay down some paper towel, then your block of tofu, followed by some more paper towel. On top of that, add something weighty - I used a saucepan filled with about 10-15 cans of tuna. An interesting sight, but this is to remove as much water as possible from your block of tofu. Leave that for about 20 minutes, changing the paper mid way if you have absolutely nothing better to do with your life. It will go on if you don't change the paper. Probably.
3. In a medium pot, add your rice, water, and coconut milk, and season with a bit of salt. Allow to come to the boil, and then turn to a medium heat and continue cooking until the liquid has absorbed. Keep an eye on it - it should take around 15 minutes, but it can overcook and fuse to your pan in the blink of an eye. Heartbreaking.
4. While the rice is cooking, chop your tofu to the desired shape and size, and cover it with the sauce, allowing to marinate for at least five minutes.
5. On a lined baking tray, place your tofu and the majority of the sauce, and pop into the oven for ten minutes. The sauce will have dried up by the time you pull the tofu out, so quickly mop it up with the tofu and the end result will be a jammy sauce on the tofu. Yas. 
6. Last up, quickly sautee the bok choi and the red cabbage in 2 tablespoons of Pureharvest Tamari until soft. Pile everything together, including the leftover sauce, and you, my friend, are done. 

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