Miso tofu crispy rice bowl

Name: Miso tofu crispy rice bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp All Dressed Up Miso & Sesame; 2 tsp light soy sauce; 2 tsp toasted sesame oil; 1 tsp clear honey; 1 clove/s garlic, crushed; 250 g pouch basmati or jasmine rice; 150 g firm tofu, cut into 1-2cm cubes and patted dry with clean kitchen paper; 200 g pack Tenderstem Broccoli, cut into bitesized pieces

This meal is cooked in the air fryer, meaning minimal washing up – and max crispiness!

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VegetarianLow in saturated fatSource of protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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2 tbsp All Dressed Up Miso & Sesame
2 tsp light soy sauce
2 tsp toasted sesame oil
1 tsp clear honey
1 clove/s garlic, crushed
250g pouch basmati or jasmine rice
150g firm tofu, cut into 1-2cm cubes and patted dry with clean kitchen paper
200g pack Tenderstem Broccoli, cut into bitesized pieces

In a large bowl, mix the miso and sesame dressing with the soy sauce, 1 tsp sesame oil, the honey and garlic. Add the rice and tofu, then toss together.
Line the air fryer with a sheet of foil, making sure it goes a little up the sides, or use an air fryer liner. Tip in the dressed rice and tofu and cook at 200ºC for 12 minutes, stirring halfway, until golden, crisp and hot through. Carefully lift the foil or liner and rice mixture out of the tray.
Toss the Tenderstem with the remaining 1 tsp sesame oil and a pinch of salt. Place in the air fryer and cook at 180ºC for 3 minutes, tossing halfway, until just tender. Divide the rice and tofu between plates and top with the Tenderstem. Drizzle over a little more dressing along with a squeeze of lime juice and a scattering of sesame seeds, if you like.