VEGAN TOFU POKE BOWL WITH PICKLED CARROTS

Prep time 25 mins

Cooking time 50 mins, plus pickling, standing

Serves 4

INGREDIENTS

400g brown rice

1 tbsp dried sea vegetable

350g 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, to serve

PICKLED CARROT

1 carrot, cut into juliennes

2 tbsp rice vinegar

2 tbsp non alcoholic white wine mixed with

1/2 tsp sugar

2 tbsp sesame oil

1 tbsp finely grated ginger

METHOD

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. 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 mins. Remove from heat and stand covered for 10 mins, then uncover and fluff up rice with a fork. 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.