Miso Tofu Fried Rice
A gut nourishing bowl of fragrant miso rice, vegetables and fried tofu with a mint kefir dressing. High in protein, fibre and probiotics from the miso and kefir.
Servings: 2
Ingredients
- 396 g 1 block tofu
- 2 tbsp cornflour
- 1 tbsp rapeseed oil
- 1 red pepper diced
- 2 garlic cloves minced
- 250 g pouch microwave brown / wholegrain rice
- 125 g frozen peas
- 1 tbsp red miso paste
For the sauce:
- 2 tbsp maple syrup
- 2 tbsp tamari
- Juice from 1 lime
- 1 tbsp tomato puree
- 1 tbsp paprika
- 2 tbsp water
For the mint dressing
- 30 mls kefir can use dairy free if vegan
- Small handful fresh mint finely chopped
Instructions
- Drain the tofu and wrap in a clean tea towel. Gently press for 30 seconds to remove the excess water. Slice the tofu into 1 inch cubes. Place in a large bowl and coat with the cornstarch.
- Add the oil to a large frying pan over a moderate heat. Cook the tofu for 5-7 minutes, turning often to sear all sides.
- While the tofu is cooking, prepare the sauce by adding all the ingredients to a bowl. Whisk until well combined.
- When the tofu is crisp, add the red pepper and garlic and fry for 2 minutes. Then pour over the sauce, brown rice and peas. Cook for 3 minutes.
- Turn off the heat and allow to rest for 2 minutes. To thin out the miso paste, whisk together with a teaspoon of water then stir through the rice.
- Serve and drizzle over the mint dressing.