Recipe and image courtesy of Waitrose & Partners.
Crispy Tofu Rice Bowl With Soy Lime Dressing.
Happy Saturday. Fancy making this Crispy Tofu Rice Bowl With Soy Lime Dressing recipe?
Vegetarian.
* Preparation time: 10 minutes
* Cooking time: 20 minutes to 25 minutes
* Serves: 4
How To Make Crispy Tofu Rice Bowl With Soy Lime Dressing:
Ingredients:
- 200g brown basmati rice
- 2 x 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
Method:
1. 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.
2. 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.
3. 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.
4. 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.
Crispy Tofu Rice Bowl With Soy Lime Dressing.
Recipe and image courtesy of Waitrose & Partners.Recipe Card:
Crispy Tofu Rice Bowl With Soy Lime Dressing
Ingredients
- 200g brown basmati rice
- 2 x 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
Instructions
- 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.
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