A flavourful tofu bowl using seasonal vegetables, kimchi and a rich miso marinade.
Ingredients
3
medium carrots, peeled
Small bunch of asparagus or other green vegetable
225g
extra firm tofu
200g
edamame beans
200g
kimchi
Micro greens or sprouted seeds
250g
brown basmati rice
Chilli flakes
Black pepper to season
Garnish options
Thinly sliced radish
Toasted sesame seeds
Toasted cashews
Chopped chives or spring onions
Fresh coriander
Marinade
2 tbsp
toasted sesame oil
2 tbsp
tamari
2 tbsp
reduced salt miso
1 tsp
chopped fresh ginger
1
garlic clove, chopped
2 tbsp
rice vinegar
1 tbsp
agave syrup
Zest of half an orange
Juice of a full orange
Method
Pre-heat the oven to 200oC (180oC fan) and line a baking sheet with parchment paper.
Make the marinade by blending all the ingredients in a blender until smooth.
Cut the carrots into batons, and the asparagus into 4-5cm lengths. Blot the tofu dry in kitchen towel and then cut into 1.5cm cubes.
In a large bowl, toss the carrot batons in some of the marinade, followed by the asparagus and the tofu. Arrange on the pre-prepared baking sheet, and season with black pepper and chilli flakes to taste.
Place in the oven for 15-20 minutes, check after 10 minutes, as the asparagus will cook more quickly and may need removing from the oven earlier.
Meanwhile cook the brown basmati rice as per the instructions on the pack.
Build you bowls on a good base of rice, arranging your other ingredients on top. Drizzle more marinade if desired and then garnish with toasted nuts and seeds, thinly sliced radish, chives, and coriander.
Preparation
