Tofu Rainbow Bowl
This rainbow bowl is a nutritious combination of fresh vegetables and soy and honey glazed tofu on a bed of rice. Beautiful and very tasty! Suitable for vegetarians.
In a large saucepan, bring about 2 litres of water to the boil with a good pinch of salt. Add the basmati rice and simmer for about 10 minutes.
Roast cashew nuts in a dry pan, remove and set aside. Dice tofu and fry in rapeseed oil. Add 1 tbsp honey, chilli flakes and 1 tbsp Kikkoman soy sauce.
Put the water in a bowl and stir in 3 tbsp Kikkoman soy sauce, lemon juice and 1 tbsp of honey to make a dressing.
Distribute the finished rice into 4 bowls. Top with the prepared vegetables and mung bean sprouts. Garnish with sesame seeds and serve with the dressing.
Recipe as PDF
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