Published On: Thu, Jan 10th, 2019

Crispy tofu rice bowl with soy lime dressing

The combination of crispy smoked tofu, crunchy veggies and a zesty dressing makes for a vibrant and delicious dinner. 

tofu rice bowl recipe

Crispy tofu rice bowl with soy lime dressing

The combination of crispy smoked tofu, crunchy veggies and a zesty dressing makes for a vibrant and delicious dinner. 

Course Main Course
Cuisine asian, vegan, vegetarian
Keyword dairy free, healthy vegan, tofu, vegan, vegan dinner, vegan recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 200 g brown basmati rice
  • 2 x 200g packs smoked tofu drained well on kitchen paper
  • 2 tsp vegetable oil
  • 200 g tenderstem broccoli halved
  • 150 g 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

  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.

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