Crispy Miso Rice & Tofu Bowls
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 4 tablespoons tamari
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 tablespoons sesame oil
- 150g cooked rice
- 280g firm tofu
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Preparation
Step 1
Preheat the oven to 180°C fan / 390°F. In a large bowl, whisk together the tamari, miso, maple syrup and sesame oil until smooth. Stir in the rice and tofu.
Step 2
Transfer the rice mixture to a large baking tray. Place the tray in the oven and cook for 25–30 minutes until crisp and golden.
Step 3
In a large bowl, toss together the kale, half of the lime juice and a pinch of salt; gently massage the leaves to soften.
Step 4
Once the rice is cooked, gently break it up into crispy chunks using a wooden spoon or a spatula.
Step 5
Divide the rice and tofu into bowls, followed by the kale, spring onion, avocado, carrot, radish, sesame seeds, chilli flakes (if using) and the remaining lime juice.
Step 6
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