Miso Glazed Tofu with Black Rice Side
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 Cauldron tofu
For the 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 between a clean kitchen cloth and something heavy to squeeze out all the liquid for about 10 minutes.
Cut into cubes and pour over glaze mixture.
Bake in the oven until crispy, about 25-30 minutes.
Meanwhile, put rice in a saucepan with 3 times the volume of water, bring to a boil and then simmer for 20-25 minutes.
Grate the carrot and chop up the ginger and chilli.
Mix soy sauce and rice wine vinegar together.
Once rice is cooked, drain and add 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.
