Summer soul bowl with creamy ginger miso dressing
This is basically a salad with some cooked rice and tofu! But the combination of crunchy veggies, creamy miso sauce and salty tofu make this a light but satisfying meal that will leave you feeling uplifted. And it's a great way to enjoy your crop drop summer veg. It's filling and provides you with not only a satisfying range of flavours and textures, but also so many vitamins and antioxidants in that wonderful range of colours. I usually make double this recipe so I can have quick lunches pre-prepped during the week.
You can add a whole range of vegetables depending on what's in your fridge. Kohlrabi, cabbage, fennel, tomatoes and broccoli would make great additions too. You could also use noodles instead of rice.
½ cup short grain rice (dried) – I used brown jasmine rice. Sushi rice would also work or any short grain rice
handful of green beans, sliced
1 beetroot, thinly sliced
2 Tbsp rice vinegar (or apple cider)
1 carrot, grated
½ cucumber, diced
handful of greens – lettuce, spinach, chard, kale
200g Firm tofu, cubed
2 spring onions, sliced
Handful of herbs – mint, dill, coriander or basil.
1 chilli, sliced
Sesame seeds, toasted
For the dressing
1 Tbsp tahini
1 tbsp miso paste
juice of half a lime
1 inch piece of ginger, grated
1 red chili, finely chopped
Make the rice:
Cook the rice according to packet instructions. For Jasmine rice, use a small sauce pan with fitting lid. Add 1 cup of water and a pinch of salt. Cover and bring to the boil. Reduce heat to medium-low and add the rice. Cover with lid and leave to cook for about 20 mins until all the water is absorbed. Remove from heat, fluff up the rice with a fork, recover with the lid and set aside until you're ready to serve up.
Cook the tofu:
Remove tofu from packaging and press between a tea towel to squeeze the excess water out. Cut into bite sized cubes. Heat a tablespoon of oil (rapeseed, groundnut or coconut is ideal) in a large frying pan and put the heat up to medium high. Once hot, add the tofu and leave to fry for 3 minutes before turning. They should be nicely light brown before you turn them over. Cook again for 2 - 3 minutes and then add a tablespoon of soy sauce. Toss to coat and then set aside.
Prep the veg:
Quick pickle the beetroot – in a seperate bowl, toss the beetroot slices in the vinegar. Set aside to pickle.
Slice and chop the rest of your veggies and set aside.
Prep the dressing:
Combine all the dressing ingredients in a small bowl and stir until you have a creamy consistency. It may need a bit of water to loosen it up and thin it out a bit. You want it fairly runny so you can drizzle it over everything.
Once all components are ready, put it all together. Get a large bowl and add half a cup of rice in the centre and arrange the vegetables around the edges. Sprinkle the sesame seeds, chilli and herbs on top and drizzle with the sauce.