zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Crispy tofu rice bowl with soy lime dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Crispy tofu rice bowl with soy lime dressing

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 4

    Ingredients

    200g brown basmati rice
    2 x 200g packs smoked tofu, drained well on
    kitchen paper
    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
     

    Method

    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.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary