alive logo

Dragon Boat Rice Bowl with Miso Tofu Dressing


    Serves 4


    The tofu dressing goes well with a variety of salads and grilled vegies. Here it’s featured with brown basmati rice and crisp vegetables for a satisfying vegetarian meal.


    125 g organic firm tofu
    2 Tbsp (40 ml) seasoned rice vinegar
    1 1/2 Tbsp (30 ml) white miso paste
    3 tsp (15 ml) extra-virgin olive oil
    1/4 cup (60 ml) water
    3 tsp (15 ml) peeled and grated fresh ginger
    1 garlic clove, crushed
    1/4 tsp (1 ml) dried red chilli flakes

    Rice Bowl

    3 cups (750 ml) cooked brown basmati rice
    2 large carrots, peeled and cut into matchsticks
    2 zucchini, cut into matchsticks
    1 bunch silverbeet or kale, finely shredded
    1 cup (250 ml) alfalfa sprouts
    4 spring onions, finely chopped
    Bunch of coriander
    3 tsp (15 ml) toasted sesame seeds

    Combine dressing ingredients in blender or food processor. Whirl until very smooth. Add a little more water if needed. Cover and refrigerate until ready to use.

    Slightly warm dressing in small saucepan, whisking to keep it creamy. Do not boil.

    Place 3/4 cup (180 ml) cooked rice in bowl. Drizzle 1 1/2 Tbsp (30 ml) warmed dressing over rice and gently toss to coat. Garnish with carrots, zucchini and silverbeet. Drizzle with desired amount of remaining dressing and top with sprouts, spring onions, generous sprigs of coriander and a sprinkle of sesame seeds.

    Each serving contains: 1310 kilojoules; 12 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 52 g total carbohydrates (9 g sugars, 8 g fibre); 453 mg sodium

    source: "Marvellous Miso", alive Australia #21, Spring 2014


    Dragon Boat Rice Bowl with Miso Tofu Dressing



    SEE MORE »
    Saffron Pasta with Lobster

    Saffron Pasta with Lobster

    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.