Crispy tofu rice bowl with soy lime dressing
Rich Harris whips up a veggie rice bowl dish that's low in fat but high in flavour
Recipe - Serves: 4
200g brown basmati rice
2 x 200g packs smoked tofu, drained well on
2 tsp vegetable oil
200g Tenderstem broccoli, halved
150g sugar snap peas
2 carrots, cut into matchsticks
2 tbsp brown miso paste
2 tbsp reduced salt soy sauce
1 tbsp maple syrup
3 tbsp lime juice
1 red chilli, thinly sliced
Black sesame seeds, to serve
1. Preheat the oven to 220°C, gas mark 7. Simmer the rice in a medium saucepan over a high heat with plenty of water for 20-25 minutes until tender. Drain, return to the covered pan and keep warm.
2. Meanwhile, cut the tofu into 1cm slices, and brush with the oil. Place onto a baking tray and cook for 15 minutes, or until crisp at the edges.
3. Blanch the broccoli and sugar snap peas in a pan of boiling water for 1 minute. Drain, rinse in cold water, dry on a clean tea towel and mix with the carrots.
4. Mix the miso, soy, maple syrup and lime juice together. Divide the rice between 4 large bowls. Top with the vegetables, tofu, chilli and sesame seeds. Serve drizzled with the dressing.
Typical values per serving: