Crispy Tofu & Black Rice Bowls
Info
This black rice bowl with crispy tofu and Asian slaw is full of delicious punchy flavours, perfect for a quick and easy midweek dinner. Simply marinate your tofu with a little tamari sauce, then fry until crispy. Serve with our nutty black rice and a simple slaw, for a meal full of veggie goodness.
Ingredients
For the crispy tofu:
1 tbsp Biona Organic tamari
2 tbsp nutritional yeast, plus more to taste.
For the slaw:
1” ginger, minced
1–2 cloves garlic, minced
2 tbsp toasted Sesame Seeds
4 tbsp Biona Organic Tamari
2 tbsp Rice Vinegar
1 tbsp Biona Lime Juice
¼ head Purple Cabbage, shredded
3 large Carrot, cut into thin matchsticks
1 large Seedless Cucumber, cut into thin matchsticks
1 Green Onions, finely chopped
Handful of Basil, loosely chopped
For the Rice:
120g Biona Organic black venus rice
1” ginger, peeled and grated
2 cloves garlic, minced
2 tbsp Biona Organic Tamari
100ml filtered Water
For serving:
Steamed Broccoli
spring onions
sesame seeds
fresh coriander
Method
- For the tofu, preheat the oven to 200c. Drain the liquid from the Tofu and “press” the extra liquid out. Try to get it as dry as possible!
- Cut the Tofu into even cubes. Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the Tamari, until evenly coated. Add the Nutritional Yeast, then gently mix until coated. Add more Nutritional Yeast or extra seasonings to taste.
- Transfer the cubes to a baking sheet lined with parchment/silicone mat leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20 minutes then remove.
- Whilst the tofu is cooking, make the slaw: first, whisk the Ginger, Garlic, Sesame Seeds, Tamari, Rice Vinegar, and Lime Juice together in a large bowl.
- Toss the remaining ingredients into the bowl and fold into the dressing until
- everything is well-coated. Taste and add in any extra seasoning it may need.
For the rice bowls:
- Add all ingredients to a medium pan and bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer, cover, and cook until rice is tender and water is absorbed, about 35-40 minutes. Remove from heat; let stand 10 minutes before serving.
- Once everything is ready, add the cooked Black Rice to the bottom of each bowl, then top with Asian Slaw, Crispy Tofu, and steamed broccoli.
- Garnish with freshly chopped spring onion, sesame Seeds and coriander.
