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Crispy Tofu Rice Bowl With Soy Lime Dressing

Crispy Tofu Rice Bowl With Soy Lime Dressing.

Happy Saturday. Fancy making this Crispy Tofu Rice Bowl With Soy Lime Dressing recipe?

Vegetarian.

Crispy Tofu Rice Bowl With Soy Lime Dressing

* 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:

Crispy Tofu Rice Bowl With Soy Lime Dressing

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.
Crispy Tofu Rice Bowl With Soy Lime Dressing

Recipe Card:

Crispy Tofu Rice Bowl With Soy Lime Dressing

Vegetarian.
Course Main Course
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 4
Calories 414kcal
Author Waitrose & Partners

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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