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Miso asparagus rice bowls

Miso asparagus rice bowls

By Max Luong
10’ Prep time
10’ Cook time
20’ Total time
437 Calories
2 Serving

Summary

Plant-based and ready in 15 minutes, this dish can be adapted to whatever veg is in season. if you’re not vegan, cooked prawns or chicken make good subs for the tofu. extra veg is always welcome.
Max Luong 0 Followers

Step by Step

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Step 1

In a small bowl, whisk together 1 tbsp oil, the miso, lemon juice, maple syrup (or agave) and grated ginger. Add a splash of water to loosen, if needed, then set aside.
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Step 2

Set a large frying or griddle pan over a high heat. Toss the asparagus with the remaining ½ tbsp oil, then add to the smoking-hot pan. Leave for a minute, then cook for 5-8 minutes, tossing from time to time until charred and tender; season with salt. Meanwhile, heat the rice according to pack instructions.
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Step 3

Spoon the rice into bowls, top with the tofu and asparagus, then drizzle with the miso-ginger dressing. Finish with shichimi togarashi (or toasted sesame seeds) and crispy fried onions, if liked.

Ingredient

  • Asparagus
    Asparagus
    450 grams
  • Maple syrup
    Maple syrup
    1 tsp
  • Lemon
    Lemon
    1 tbsp
  • Silken tofu
    Silken tofu
    150 grams
  • Kenji sushi rice
    Kenji sushi rice
    250 grams
  • Root ginger
    Root ginger
    5 grams
  • Sunflower oil
    Sunflower oil
    1.5 tbsp
  • White miso paste
    White miso paste
    1 tbsp

Nutrition Facts

View nutrition facts
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