Black rice bowl: crispy tofu, roasted sweet potato, griddled broccoli & quick-pickled kale topped w/ sesame seeds, peanuts and a miso, lime & ginger dressing

Black rice bowl: crispy tofu, roasted sweet potato, griddled broccoli & quick-pickled kale topped w/ sesame seeds, peanuts and a miso, lime & ginger dressing

Black rice bowl: crispy tofu, roasted sweet potato, griddled broccoli & quick-pickled kale topped w/ sesame seeds, peanuts and a miso, lime & ginger dressing / Serves 2

 
INGREDIENTS

  • 150g black rice
  • Sea salt
  • 1 small sweet potato
  • 1 tbsp olive oil
  • 75g kale, shredded (tough stalks removed)
  • 2 tbsp rice wine vinegar
  • 1 tsp mirin
  • Thumb-sized piece of ginger, peeled
  • 2 garlic cloves, peeled
  • 1 tsp white miso
  • 1 tsp soy sauce
  • 1 tsp maple syrup
  • 1 lime
  • 200g firm tofu
  • 2 tbsp sesame oil
  • Half a head of broccol, florets cut into halves
  • A pinch of black sesame seeds, to serve
  • 30g peanuts
  • 2 spring onions, finely sliced
  • 1 red chilli, finely chopped

METHOD

Preheat your oven to 200C. Fill and boil your kettle. 

First, prepare your tofu: place the block on a couple of sheets of kitchen towel (on a plate) then place more kitchen towel on top. Place a weight on top of the tofu (I put a tupperware box full of brownies on top, then a couple of tins on top of that!), making sure it press it down. Leave this while you prepare the rice, sweet potato, kale and dressing. This will reduce the moisture in the tofu, resulting in a crisper texture.

Weigh out the black rice in a measuring jug. Make a note of the level it comes to, then rinse and transfer to a pan. Add twice the amount of water from the kettle to the pan using the measuring jug, then place a lid on the pan and simmer for 35 minutes. Once ready, drain and stir in a good pinch of sea salt.

Once the rice is on, wash the sweet potato (skin on) then cut into small chunks. Toss in olive oil and a pinch of salt, then scatter on a baking tray. Roast for 35 minutes (tossing frequently) until cooked and crispy.

Place the kale into a large bowl then add 1 tbsp rice wine vinegar and the mirin and scrunch with your hands for a couple of minutes. Set aside. 

Prepare the dressing: grate the ginger and garlic cloves into a small jug, then add the miso, soy sauce, maple syrup and 1 tbsp rice wine vinegar, plus 1 tbsp water. Cut the lime in half and add the juice from one half (saving the other for later). Whisk the ingredients together then put in the fridge.  

Heat 1 tbsp sesame oil in a frying pan. Add the tofu and fry on a high heat, for approx 4 minutes on each side, turning with tongs to ensure it crisps up and turns golden on both sides. Once ready remove from the heat and place on a kitchen towel to absorb excess moisture.

At the same time, heat a griddle pan until very hot. Toss the broccoli in 1 tbsp sesame oil, then griddle for around 4 minutes on each side, until nicely charred. Remove from the pan and set aside once ready.

While the tofu and broccoli are on the heat, roughly chop the peanuts. Have these ready at one side aside, along with the chopped red chilli, spring onions, quartered lime segments and black sesame seeds,

To serve, divide the black rice between bowls then arrange the tofu, sweet potato, broccoli and kale on top. Drizzle over the ginger and miso dressing, then top with a scattering of the peanuts, red chilli, spring onions and sesame seeds. Add lime wedges to serve.