Sesame Rice with Pomelo Salad
·Cook the rice and pickle the vegetables
Cook the rice and leave it to cool for 3 hours or overnight. Cut the carrot and radish into thin strips and place in a bowl. Add one teaspoon of salt, one tablespoon of cane sugar and one whole lemon. Massage everything well with your hands and let it sit.
Fry the oyster mushrooms
Tear the oyster mushrooms into thin strips by hand and fry in a pan until golden. Don't stir them too much, or they'll start to steam instead of crisping up. You want them nice and crunchy, so let them fry undisturbed, turning only occasionally. Be generous with the oil so they don't burn.
Dress the mushrooms
Fry over high heat for about 10 minutes, then drain on a paper towel. Transfer to a bowl, add one tablespoon of tamari sauce, a few drops of lemon juice and a few drops of sesame oil. Leave to cool completely.
Tear the pomelo
Tear the pomelo into small pieces by hand rather than cutting it with a knife – this way you avoid excess liquid in the salad. Squeeze any excess water out of the carrot and radish, then combine them with the pomelo and the fried oyster mushrooms.
Season the salad
Add chopped coriander and mint, a few drops of lemon juice, sesame oil, salt and pepper to taste. Finish with roasted peanuts and a few slices of chilli.
Fry the tofu and rice
Fry the rice in a pan with a little oil. Use the cooled rice, breaking it up well with a wooden spoon to avoid lumps. Season with salt and add sesame seeds. Finish with a drizzle of sesame oil and tamari sauce. Slice the smoked tofu and fry it in a separate pan.