Devilled Tofu with Basmati Rice, Cucumber and Nashi Salad

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking
2. In a large bowl, whisk egg, mustard, devilled spice blend, water and salt. Pat tofu dry, stand on its side and cut in half lengthways to create two flat steaks. Cut each steak into 4 pieces lengthways to make 8 batons. Gently toss tofu through mustard mixture to coat, then set aside to marinate for at least 5 minutes.
3. Place breadcrumbs in a shallow bowl or plate. Remove tofu from marinade and toss through breadcrumbs, one at a time, shaking off excess as you go. Heat a drizzle of oil in a large fry-pan on medium heat. Cook tofu for about 1 minute each side, until golden. Set aside on paper towels and season well.
4. While tofu cooks, cut cucumber in half and thinly slice; cut pear into quarters, remove core and thinly slice; thinly slice capsicum and spinach.
5. Toss all salad ingredients together in a large bowl and season to taste.
6. To serve, spoon ¾ cup cooked rice per person into each bowl and top with tofu and salad. Dollop over coriander ginger pistou aioli and sprinkle over coriander leaves.