Tofu poke bowl with pickled carrot

AT A GLANCE

  • Serves 4 people

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?

  • 400 gm (2 cups) brown rice
  • 1 tbsp dried sea vegetable (see note)
  • 350 gm firm tofu, sliced
  • 8 baby beetroot, trimmed and thinly shaved on a mandolin
  • 1 golden shallot, thinly shaved on a mandolin
  • Radish cress and torn nori, to serve
  • Crumbled seaweed crackers and shichimi togarashi (see note), to serve
  •  
  • Pickled carrot
  • 1 carrot, cut into julienne
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 2 tbsp sesame oil
  • 1 tbsp finely grated ginger
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.
NoteDried sea vegetable is available from Asian grocers and health-food shops. Shichimi togarashi, a Japanese spice blend, is available from Asian and Japanese grocers.

Topics:

BROWN RICE, CARROT, MAIN, TOFU, BEETROOT, SPRING

Recipe:

EMMA KNOWLES

Photography:

CHRIS COURT

Styling:

GERALDINE MUÑOZ AND EMMA KNOWLES

Drinking Suggestion:

TANGY, SKIN-CONTACT WHITE WINE , suggested by MAX ALLEN

FEATURED IN

Sep 2017

Sep 2017

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