Crispy Tofu & Black Rice Bowls

Serves: 4 Prep: 25_mins Cook: 40_mins

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 jar Biona Organic 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.