Tofubowl with chilli

Indulge in a tasty tofubowl! It features well-cooked tofu mixed with delicious veggies. Whether you’re a tofu fan or curious about plant-based options, this dish is a simple and exciting way to have a delicious and satisfying meal.

Ingredients for 2 servings

Instructions

Tofu

miso paste 1 tbsp
rice vinegar 1 tbsp
chilli sauce 1 tbsp

(without onion)
mirin 1 tsp

(or syrup)
sesame oil 1 tsp
natural tofu 200 g

Rice

boiled rice 440 g

(black or red, preferred)
matcha powder 1 tsp
rice vinegar 1 tbsp
ginger 1 tbsp

(finely grated)
rapeseed oil 1 tbsp
sea salt 1 tsp

Topping

edamame beans 250 g
cucumber 1/2

(sliced)
red cabbage 200 g
radishes 8
fresh mint 1 handfull
sesame seeds 1 tsp
lime 1

(sliced)

Instructions

Add miso paste, 1 tbsp rice vinegar, chilli sauce, mirin, and sesame oil to a bowl. Mash the miso with a fork and mix thoroughly until the marinade is smooth and creamy.
Cut the tofu into cubes and place in the marinade. Cover with plastic wrap and let sit in the fridge for 30 to 60 minutes.
In the meantime, put all the ingredients for the rice in a bowl and mix well. Set aside.
Assemble your bowls by placing a scoop of rice in four deep plates. Then add beans, cucumber, red cabbage and radishes in a small ring. Top with marinated tofu, mint leaves, sesame seeds and a lime wedge.