Miso Ginger Tofu Rice Bowl with Edamame

Ingredients

• 280 g extra-firm tofu
• 150 g shelled edamame
• 220 g cooked brown rice
• 150 g baby bok choy
• 1.5 tbsp white miso paste
• 2 tsp tamari
• 1 tbsp fresh ginger
• 2 tsp toasted sesame oil
• 1 tbsp avocado oil
• 2 tsp rice vinegar
• 1.5 tsp maple syrup
• 30 g scallions
• 1 tbsp sesame seeds

Instructions

1. Pat the extra-firm tofu dry and cut it into 2 cm cubes. Heat the avocado oil in a non-stick skillet over medium-high heat and add the tofu in a single layer, leaving space between the cubes. Sear 3 minutes per side without moving them, until two or three faces are golden and crusted.
2. While the tofu sears, whisk the white miso paste, tamari, rice vinegar, maple syrup and grated fresh ginger in a small bowl with 2 tbsp water until it pours smoothly — miso is stiff and will clump if you add it straight to the hot pan.
3. Halve the baby bok choy lengthwise and add it cut-side down to the pan alongside the tofu. Cook 2 minutes, until the cut faces are lightly charred and the stems are just tender when pressed but still snap.
4. Add the shelled edamame and pour the miso mixture over everything. Toss for 60-90 seconds until the sauce thickens and clings to the tofu in a glossy coat — do not let it boil hard or the miso will turn bitter.
5. Warm the cooked brown rice and divide it between two bowls. Spoon the tofu, bok choy and edamame on top along with every drop of the pan sauce.
6. Drizzle over the toasted sesame oil, then scatter with thinly sliced scallions and sesame seeds. Serve while the rice is still steaming.

Nutrition (per serving)

Calories

615

Protein

40.2 g

Fat

31.6 g

Carbs

51.4 g