Miso asparagus rice bowls

Name: Miso asparagus rice bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1½ tbsp sunflower or vegetable oil; 1 tbsp white miso paste; 1 tbsp lemon juice; 1 tsp maple syrup or agave nectar; 5 g ginger, peeled and finely grated; 450 g pack Jumbo Asparagus; 250 g pack microwaveable Kenji Sushi Rice; 150 g pack organic silken tofu, cut into cubes; Shichimi togarashi (or sesame seeds), to serve (optional); Cooks’ Ingredients Crispy Fried Onions, to serve (optional)

Plant-based and ready in 15 minutes, this dish can be adapted to whatever veg is in season. If you’re not vegan, cooked prawns or chicken make good subs for the tofu. Extra veg is always welcome.

5 out of 5 stars(4) Rate this recipe

VeganVegetarianLow in saturated fatSource of protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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1½ tbsp sunflower or vegetable oil
1 tbsp white miso paste
1 tbsp lemon juice
1 tsp maple syrup or agave nectar
5g ginger, peeled and finely grated
450g pack Jumbo Asparagus
250g pack microwaveable Kenji Sushi Rice
150g pack organic silken tofu, cut into cubes
Shichimi togarashi (or sesame seeds), to serve (optional)
Cooks’ Ingredients Crispy Fried Onions, to serve (optional)

In a small bowl, whisk together 1 tbsp oil, the miso, lemon juice, maple syrup (or agave) and grated ginger. Add a splash of water to loosen, if needed, then set aside.
Set a large frying or griddle pan over a high heat. Toss the asparagus with the remaining ½ tbsp oil, then add to the smoking-hot pan. Leave for a minute, then cook for 5-8 minutes, tossing from time to time until charred and tender; season with salt. Meanwhile, heat the rice according to pack instructions.
Spoon the rice into bowls, top with the tofu and asparagus, then drizzle with the miso-ginger dressing. Finish with shichimi togarashi (or toasted sesame seeds) and crispy fried onions, if liked.

Cook’s tip

White miso

Miso is a fermented soya-bean paste that’s frequently found in Japanese cooking. Rich in umami, it can be used for miso soup, added to marinades or blended with butter to serve on grilled vegetables.

Typical values per serving (not including optional ingredients) when made using specific products in recipe