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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.
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.
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. 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
Energy | 1,745kJ/ 414kcals |
|---|---|
Fat | 13.2g |
Saturated Fat | 2.4g |
Carbohydrates | 50.4g |
Sugars | 12.8g |
Fibre | 7.6g |
Protein | 23.5g |
Salt | 1.7g |
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