Tofu Rainbow Bowl

Total time 45 mins

30 mins preparation time

15 mins cooking time

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.

Ingredients

4 portion(s)

240 g

basmati rice

1 pinch

salt

120 g

cashews

170 g

tofu

1 tbsp

rapeseed oil

2 tbsp

honey

 ½ tsp

dried chilli flakes

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

150 ml

water

lemons (only the juice)

150 g

carrots, finely shredded

red pepper, finely sliced

red cabbage, finely shredded

avocados, flesh cut into strips

300 g

edamame

mango, flesh cut into pieces

200 g

mung bean sprouts

1 tsp

of white sesame seeds

1 tsp

of black sesame seeds

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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-ID: 884

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