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a tofu bowl with sesame vinaigrette seen up close help up by two of my hands

Tofu Bowl with Sesame Vinaigrette

A delicious bowl with crispy seared tofu, brown rice, roasted veggies, and a slightly spicy sesame vinaigrette.
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Prep Time 5 minutes
Cook Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Roasted Veggies
  • 1 aubergine
  • 1 red pepper
  • 4 large mushrooms use 8 small ones if you have those.
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp salt
  • cracked black pepper
  • 1 tbsp olive oil
Vinaigrette
  • 1 tsp korean soy bean paste sub miso
  • 1 tsp ponzu sub soy sauce and lemon juice
  • 3 tbsp sesame oil
  • ½ tsp chili flakes
  • 1 lime
  • 1 knob of ginger, 2 cmx2cm-ish, grated
Other
  • 300 grams rice 1 large cup
  • 1 ½ - 2 x the amount of water to rice ratio
  • 1 pinch of salt
  • 1 bay leaf
  • 300 grams tofu
  • 1 tbsp potato starch
  • 1 tbsp olive oil
  • 1 avocado
  • 4 handfuls mixed greens
  • 1 spring onion
  • 2 tbsp sesame seeds

Equipment

  • oven
  • Skillet

Method
 

  1. preheat the oven to 180 °C , 350 °F.
  2. cut all the vegetables and place in a bowl. add the spices and olive oil, mix well, and place on a lined baking sheet.
  3. place in the oven for 40 minutes or until golden brown and tender.
  4. wash your rice and cook according to instructions.
  5. coat the tofu in potato starch. sear on both sides in a hot skillet. add a sprinkle of salt.
  6. for the vinaigrette, mix all the ingredients well.
  7. in a bowl, combine the rice, greens, vegetables, tofu, avocado, spring onion, and top with the vinaigrette and sesame seeds.

Notes

This recipe is gluten free! 
Keeps in the fridge for several days. 
Tried this recipe?Let us know how it was!