• Preparation time: 10 minutes
  • Cooking time: 20 minutesto 25 minutes
  • Total time: 30 minutesto 35 minutes 35 minutes
  • Serves:4


    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


    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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