Miso Asparagus Rice Bowls
Plant-based and ready in 15 minutes, this dish can be adapted to whatever veg is in season. If you're not vegan, cooked prawns or chicken make good subs for the tofu. Extra veg is always welcome.
Ingredients
- Sunflower or Vegetable Oil: 0.75 tbsp
- White Miso Paste: 0.50 tbsp
- Lemon Juice: 0.50 tbsp
- Maple Syrup or Agave Nectar: 0.50 tsp
- Ginger: About 5g, peeled and finely grated
- Jumbo Asparagus: 0.50 450g packs
- Kenji Sushi Rice: 0.50 250g packs (Microwaveable)
- Organic Silken Tofu: 0.50 150g packs, cut into cubes
- Shichimi Togarashi (Or sesame seeds, with Cooks' Ingredients Crispy Fried Onions, to serve (optional))
Method
- In a small bowl, whisk together 1 tbsp of the miso, lemon juice, maple syrup (or agave nectar) and the oil. Add a splash of water to loosen, if needed, then stir in the ginger.
- Set a large frying pan over a high heat. Toss the asparagus with the rest of the oil, then add to the smoking-hot pan. Leave for a minute, then cook for 5-8 minutes, tossing from time to time until charred and tender, season with salt. Meanwhile, heat the rice according to pack instructions.
- Spoon the rice into bowls, top with the tofu and asparagus, then drizzle with the miso-ginger dressing. Finish with shichimi togarashi (or toasted sesame seeds) and crispy fried onions, if liked.
Notes
- Serves 2
- Prepare 10 minutes; cook 10 minutes.
- Cook's tip: white miso. Miso is a fermented soya-bean paste that's frequently found in Japanese cooking. Rich in umami, it can be used for miso soup, added to marinades or blended with butter to serve on grilled vegetables.
- Good Health: low in sat fat / source of protein.
- Per serving (not including optional ingredients): 1836kJ/437kcals/14.3g fat/2g saturated fat/56.1g carbs/8.5g sugars/6.9g fibre/17.6g protein/2.1g salt; 1 of your 5 a day; vegan.