AT A GLANCE
This vegan tofu bowl is full of flavour and texture. Use a mix of varieties of baby beetroot. If the leaves are small and tender, why not add them to the mix?
|01||For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour. Refrigerate in an airtight container for up to a week.|
|02||Place rice, sea vegetable, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes. Remove from heat and stand covered for 10 minutes, then uncover and fluff up rice with a fork.|
|03||Divide warm rice among serving bowls and top with tofu, beetroot, shallot, pickled carrot, and pickling liquid to taste. Scatter with radish cress, nori and seaweed crackers, season to taste with shichimi togarashi and serve.|