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Crispy tofu rice bowl with soy lime dressing

Crispy tofu rice bowl with soy lime dressing

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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  • 200g brown basmati rice
  • 2 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


  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 when made using specific products in recipe


1,745kJ/ 414kcals



Saturated Fat












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4 out of 5 stars1 rating