Miso Tofu Rainbow Bowl

Ingredients

• 250 g extra-firm tofu
• 160 g quinoa
• 100 g edamame
• 1 large carrot
• 150 g cabbage
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp miso paste
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 2 tbsp sliced spring onion
• 1 tsp sesame seeds

Method

1. Step 1

   Rinse the 160 g quinoa, simmer it until the grains open up, then cover it for 5 minutes and fluff.

2. Step 2

   Press the 250 g extra-firm tofu for 10 minutes, then cut it into bite-sized cubes.

3. Step 3

   Thaw the edamame (100 g), cut the carrot into matchsticks (1 large), and shred the cabbage (150 g).

4. Step 4

   Put the extra-firm tofu in a bowl, add 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and toss until every piece is lightly coated.

5. Step 5

   Sear the tofu in a hot pan for 6 to 8 minutes, turning the cubes so several sides become golden.

6. Step 6

   In a small bowl, stir together the ingredients for the miso sesame dressing until smooth and balanced. Add a splash of water if you want it thinner.

7. Step 7

   Quickly cook the sturdier vegetables in the same pan for 2 to 4 minutes so they stay bright and slightly crisp, then keep the raw vegetables for topping.

8. Step 8

   Build the bowl with the quinoa, add the cooked extra-firm tofu, arrange the vegetables around it, drizzle over the sauce, and finish with spring onion and sesame seeds.