Recipe Inspiration

Ingredients...

500g brown rice

40g Essential Cuisine Asian Aromatic Base

16g Essential Cuisine Light Veg Stock Mix

2 ltrs water

1kg firm tofu, diced

MARINADE FOR TOFU

1 bunch spring onion, finely sliced

1 bunch coriander, finely chopped

6 cloves of garlic, finely chopped

30g ginger paste

20g toasted sesame seeds

100g gluten free soy sauce

50g sesame oil

45g honey

5g chilli flakes

CITRUS DRESSING

45g rice wine vinegar

100g mirin

100g gluten free soy sauce

100g orange juice

45g fresh lime juice

10g Essential Cuisine Asian Aromatic Base

GARNISH

200g cucumber, sliced

150g shredded red cabbage

5 avocados – peeled, halved & sliced

150g edamame beans, peeled

150g beetroot, sliced

Method...

1. To a large pan add the water, Essential Cuisine Asian Aromatic Base & Essential Cuisine Light Veg Stock Mix & bring to the boil

2. When boiling, add the rice and cook for around 45 minutes or until cooked. Once cooked, drain and chill

3. Place the diced tofu in a bowl. Add spring onions, garlic, ginger and sesame seeds

4. Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with the tofu to coat evenly

5. Make the citrus dressing, combining all the ingredients in a small bowl

6. Assemble bowls – divide rice among ten bowls, then the rest of the garnishes

7. Spoon the citrus dressing over the veggies and sprinkle with sesame seeds and chilli flakes

8. Serve with chop sticks and Sriracha

Dr Sarah says...

Tofu is a great source for a number of minerals including iron, magnesium, copper and calcium. The nutrients found in Tofu are known to help lower cholesterol levels and benefit weight management.