This is our hero veggie dish. Tofu is a great flavour vehicle and we partner it here with a sweet miso dressing and tangy soy pickled shiitake.
Pimp it!
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fresh enoki mushrooms
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spring onions (scallions), finely sliced
Serves 4
Base
– 240 g (8½ oz/1¼ cups) short-grain black rice
Poke
– 500 g (1 lb 2 oz) firm, fresh tofu
– 400 g (14 oz) Soy Pickled Shiitake
– 100 ml (3½ fl oz/½ cup) Sweet Miso Sauce
– 2 tbsp Nori Furikake
Salad
– 3 carrots, julienned
– 100 g (3½ oz) radishes, thinly sliced with a mandoline
– 50 g (2 oz/¾ cup) shelled edamame beans, cooked as per the instructions on the packet
– 5 g (¼ oz) dried wakame, rehydrated in cold water for 5 minutes
Cook the rice as per the cooking instructions (Cooking Rice) and leave to cool.
Drain the tofu, pat dry using paper towels. and slice into 1.5 cm (½ inch) cubes. Set aside.
Slice the pickled shiitake, removing the stalks and set aside.
In a bowl, combine all the salad ingredients.
To serve, divide the rice among 4 bowls. Top with the cubed tofu, shiitake, a generous drizzle of miso dressing and furikake. Serve with the salad. Try pimping with extra pickles, fresh enoki mushrooms and spring onions.