Crispy tofu rice bowl with soy lime dressing

Preheat the oven to 220°C, gas mark 7. Boil the rice following pack instructions until tender, drain, return to the covered pan and keep warm.

Meanwhile, cut the tofu into 1cm slices, and brush with the oil. Spread over a baking tray in a single layer and cook for 15 minutes, or until crisp at the edges.

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.

Mix the miso, soy, maple syrup and lime juice together to create the dressing. Divide the cooked rice between 4 large bowls. Top with the prepared vegetables, crisp tofu slices, sliced red chilli and a sprinkle of black sesame seeds. Serve immediately, drizzled with the dressing.