Sesame Crusted Tofu Bowl

Serves 1.

Ingredients:

• 80g tenderstem broccoli
• 50g brown rice
• 1 tbsp chopped coriander
• Handful of spinach
• 1 tbsp toasted cashews, roughly chopped

For the sesame tofu:

• 75ml plant milk
• 2 tsp soy sauce/tamari
• 2 tbsp mixed sesame seeds
• 1 tbsp cornflour
• 75g extra firm tofu
• 1 tsp sesame oil

For the ginger pickled carrot:

• 1 medium carrot
• 1 tsp grated ginger
• 1 tbsp rice wine vinegar
• 1 tsp maple syrup

For the dressing:

• 3 tbsp orange juice
• 1 tsp grated ginger
• 1 tsp soy sauce/tamari
• 1 tsp sesame oil

Method:

1. Cook the rice as per pack instructions, steaming the broccoli over the pan for the last couple of minutes.
2. Meanwhile, make the pickled carrot. Add the rice wine vinegar and maple syrup to a small bowl. Wash and grate the carrot and ginger. Add to the bowl and mix everything together, then put to one side.
3. Pat the tofu dry and cut into slices around 2cm thick. Mix the plant milk and soy sauce together in a shallow bowl. Add the sesame seeds and cornflour to another shallow bowl and mix well together. Dip the tofu slices into the milk bowl and then in the sesame bowl until well coated. Heat the sesame oil in a small pan. Fry the sesame coated tofu until crisp and lightly golden.
4. Mix all of the dressing ingredients together in a small bowl. Finely chop the spinach. Mix the coriander through the cooked rice. Plate up, top with the chopped cashews and drizzle the dressing over. Enjoy!

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