Tofu and Black Rice Salad
Ingredients
- 100g black rice
- 1 large carrot
- 100g edamame beans
- 1 red chilli
- 2 inch piece of ginger
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame seeds
- 1 pack tofu
Miso glaze
- 2 heaping tsp white miso paste
- 1 tsp rice wine vinegar
- 1 tsp maple syrup
- 4 tsp sesame oil
- 1/2 lemon, juiced
- 1-2 tsp tamari
- Water to loosen
Preparation
Preheat the oven to 190C and mix all the miso glaze ingredients together
Drain the tofu and place it between a clean kitchen cloth and something heavy to squeeze out all the liquid for about 10 minutes
Cut the tofu into cubes and pour over the glaze mixture
Bake in the oven until crispy, about 25-30 minutes
Meanwhile, put the rice in a saucepan with three times the volume of water, bring to a boil, and then simmer for 20-25 minutes
Grate the carrot and chop the ginger and chilli
Mix soy sauce and rice wine vinegar together
Once the rice is cooked, drain it and add the carrot, edamame beans, ginger, and chilli along with the soy sauce and vinegar mixture
Give it all a good toss and serve with the tofu and a sprinkling of sesame seeds
