Packed with plant protein, these sticky miso tofu bowls with peas, edamame and ginger are nourishing, flavoursome and super easy to make. You can swap the veg around, broccoli, courgettes and other quick-cook green veggies work well.
Serves: 2
Time: 25 minutes
Ingredients
2 servings of basmati rice, (about 100g / 3.5 oz) rinsed
1 tablespoon olive oil
Small chunk of ginger, (about 20g / 0.7 oz) cut into matchsticks/grated
2 large cloves garlic, thinly sliced
1 tablespoon tamari
100g / ¾ cup / 3.5 oz frozen peas, defrosted
100g / ¾ cup / 3.5 oz frozen edamame beans, defrosted
Pinch of sea salt
For the sticky tofu
1 tablespoon olive oil
1 block firm smoked tofu, (about 280g / 10 oz) drained & cut into bite-sized pieces
1 tablespoon tamari
2 tablespoons maple syrup
2 tablespoons brown rice miso paste
2 tablespoons rice wine vinegar
Method
Pour the rice into a small saucepan, along with 200ml / 7 fl oz water and a large pinch of salt. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 10 minutes until all of the water has been absorbed. Remove from the heat and set aside.
While the rice is cooking, warm 1 tablespoon of oil in a large frying pan set over medium–high heat. Add the tofu and cook for 10 minutes, stirring often, until crisp and golden on all sides.
Next, whisk together 1 tablespoon tamari, the maple syrup, miso paste and rice wine vinegar. Once the tofu is cooked, pour the sauce into the pan and let it reduce to create a sticky sauce that coats the tofu. Remove the tofu from the pan and set aside on a plate.
Pour 1 tablespoon of olive oil into the same pan, followed by the cooked rice, ginger and garlic. Fry for 5 minutes, until crisp, then stir in the tamari, peas, edamame beans and crispy tofu. Divide between 2 bowls and serve with your favourite crispy chilli oil/sauce.
Tip
Make sure the rice is really dry, so steam-dry for as long as possible; or use pre-cooked rice.
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