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Crispy tofu rice bowl with soy lime dressing
Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
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
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.
