Tofu poke bowl with pick­led car­rot

Gourmet Traveller (Australia) - - Food -


This ve­gan tofu bowl is full of flavour and tex­ture. Use a mix of va­ri­eties of baby beet­root. If the leaves are small and ten­der, why not add them to the mix? 400 gm (2 cups) brown rice

1 tbsp dried sea veg­etable

(see note)

350 gm firm tofu, sliced

8 baby beet­root, trimmed and

thinly shaved on a man­dolin 1 golden shal­lot, thinly shaved on a man­dolin Radish cress and torn nori, to serve

Crum­bled sea­weed crack­ers and shichimi tog­a­rashi

(see note), to serve


1 car­rot, cut into juli­enne 2 tbsp rice vine­gar

2 tbsp mirin

2 tbsp sesame oil

1 tbsp finely grated gin­ger

1 For pick­led car­rot, com­bine in­gre­di­ents in a bowl, sea­son to taste and stand at room tem­per­a­ture to pickle for

1 hour. Re­frig­er­ate in an air­tight con­tainer for up to a week.

2 Place rice, sea veg­etable, 750ml wa­ter and 1 tsp sea salt in a saucepan, bring to a sim­mer, then re­duce heat to low, cover with a tight-fit­ting lid and cook with­out un­cov­er­ing for 50 min­utes. Re­move from heat and stand cov­ered for 10 min­utes, then un­cover and fluff up rice with a fork.

3 Di­vide warm rice among serv­ing bowls and top with tofu, beet­root, shal­lot, pick­led car­rot, and pick­ling liq­uid to taste. Scat­ter with radish cress, nori and sea­weed crack­ers, sea­son to taste with shichimi tog­a­rashi and serve.

Note Dried sea veg­etable is avail­able from Asian gro­cers and health-food shops. Shichimi tog­a­rashi, a Ja­panese spice blend, is avail­able from Asian and Ja­panese gro­cers. Wine sug­ges­tion Tangy, skin-con­tact white wine.

Tofu poke Bowl (left) from Batch Ce­ram­ics. Peb­ble bowl (right) from Mud Aus­tralia. Scal­lop poke Bowl from Batch Ce­ram­ics. All other props stylist’s own. Stock­ists p182. This ve­gan tofu bowl is full of flavour and tex­ture. Use a mix of dif­fer­ent...

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.