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Miso, ginger, tofu and black quinoa bowl

Serves:

3

Difficulty:

Easy

Ingredients

300g firm tofu

50ml white miso paste

1 tsp sugar

400g freshly cooked jasmine rice, kept hot

75g cooked black quinoa, kept hot

50g beansprouts, trimmed

2 sheets of nori seaweed, cut into thin strips

50g white mouli, thinly sliced

50g watermelon radish, thinly sliced

1 avocado, cut into 1/2cm cubes

4 spring onions, finely shredded

1 tsp black sesame seeds

Dressing

3 tbsp sweet chilli sauce

1 tbsp soy sauce

1 tsp sesame oil

Instructions

Place the tofu in the freezer overnight (this allows water crystals to form inside the tofu to break it down, allowing the miso marinade to infuse).

Remove the tofu from the freezer and squeeze gently in a clean cloth to remove all excess water.

Mix the white miso paste, mirin and sugar to make a marinade and gently heat to dissolve the sugar.

Dice the tofu into 2cm cubes and place in the bowl of marinade. Leave to marinate for 4 hours.

Grill the tofu on a hot grill pan until golden and lightly charred all over.

To serve, place the hot rice mixed with the quinoa in a serving bowl and arrange the tofu, vegetables and seaweed. Sprinkle over the black sesame and drizzle over the dressing.