Crispy Miso Rice & Tofu Bowls
This is our take on the crispy rice bowls that recently took social media by storm. We’ve added sticky miso-tofu, lots of crunchy vegetables, chilli and zingy lime. It’s our favourite recipe for when you’re short of time but still want to eat something nourishing, and it's a great way to use leftover rice.
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons tamari
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 tablespoons sesame oil
- 4.5 oz cooked rice
- 10 oz firm tofu
Instructions
- 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.
- 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.
- 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.
- 4
Once the rice is cooked, gently break it up into crispy chunks using a wooden spoon or a spatula.
- 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.