vegan teriyaki tofu bowl

vegan teriyaki tofu bowl

Nothing inspires me to create in the kitchen more than a delicious and visually exquisite dinner out in my beloved Melbourne. Last night I enjoyed the pleasure of dinning at the little gem ‘Salon de Sushi’.

Inspired by their Poke Chirashi bowl, my version is in reality very dissimilar in terms of ingredients but I’m telling myself identical in essence. A variety of colours and textures, it’s a delight to prepare and to eat. Mostly raw and totally vegan, eating this sort of stuff gives your mind, body and soul all the goodness they need and makes eating clean a delight!

Difficulty: super easy
Serves: 2
Prep time: 20 mins
Cooking time: 45 mins

2 cups cooked red rice
1 lebanese cucumber
1 small red capsicum
½ cup shredded red cabbage
½ cup shredded plain cabbage
2 teapsoons pickled ginger
2 nori sheets
200 grams dry tofu
1 large handful of mixed lettuce
sprinkling of sesame seeds
10 drops of seasame oil
1/3 cup tamari sauce
2½ tablespoons maple syrup
1 teaspoon olive oil

Quantities of ingredients are variable, add more of what you love and less of that you don’t. As I write this, I’m realising that I forgot to add avocado, however having just finished eating a bowl I can say I didn’t really miss it.

If you haven’t already cooked your rice, start with preparing this first as it will take longer to cook than regular rice. Before boiling, rinse the dry rice in water, add a pinch of salt to the pot and cook for approximately 45 mins, stirring occasionally. This rice is quite course compared to regular rice and so will remain somewhat hard even when fully cooked. When it’s ready, it should be easy to chew, but not mushy.

Next prepare the salad. Wash and dry your lettuce, then dice the cucumber and capsicum into small cubes and slice the cabbage thinly. Shred the nori by folding into small squares and then using a pair of scissors to cut the sheets into small thin strips. Set aside.

Prepare the teriyaki sauce by stirring the soy sauce and maple syrup together. Next slice the tofu in small and thin fingers or cubes any which way you like. Pan fry lightly in a teaspoon of olive oil, adding the sesame oil and a third of the teriyaki sauce. This should take about 5 or so minutes. You really just want to heat the tofu through and maybe caramelise the sauce a little.

Once the rice and tofu are cooked you’re ready to make up your bowls. Cover each bowl with a layer of the mixed salad. Then add a mound of rice, followed by a mound each of the capsicum, cucumber, red cabbage, white cabbage and tofu. Pour the remaining teriyaki sauce evenly over the two bowls. Then to finish place a teaspoon of pickled ginger on top of each bowl, add a sprinkle of sesame seeds and tuck in the shredded nori.

Ahh so yum, I really love this one. Big heart.

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