Coconut Rice + Charred Veg Bowl

Method

1. 1Bring rice, coconut milk, water and salt to a boil; cover, lower heat, cook 18 minutes; rest 8 minutes.
2. 2Heat oil in a wok, brown quickly tofu till golden on all sides; put aside.
3. 3Brown quickly broccoli + bell pepper on highest heat till charred at edges; toss with carrot.
4. 4Beat soy, lime, maple and peanut butter into a satay-style sauce.
5. 5Plate bowls: coconut rice base, charred veg, tofu.
6. 6Drizzle peanut sauce, scatter herbs and crushed peanuts.