Spicy tofu rice bowl

Tofu is a great non-meat source of protein. Tofu is a fairly bland, therefore it’s ideal to add natural spices and flavours to enhance the taste.

Ingredients:

400g cooked brown rice

400 - 500g firm tofu

1 tablespoon olive oil

1 tablespoon soy sauce

2 spring onions, finely diced

70g shredded red cabbage

60g chopped cucumber

40g chopped coriander or basil

4 lime wedges

Serving sauce ingredients:

200ml light coconut milk

2 teaspoon soy sauce

2 teaspoons lime juice

1 teaspoon sriracha

1/2 teaspoon finely diced fresh ginger root

Serves: 4

Prep Time: 10 Mins

Cooking Time: 25-30 Mins

Method:

Preheat oven to 200C/180C fan oven/Gas mark 6.
Whilst waiting for the oven to reach temperature, place rice on the stove and cook as per package instructions. Once cooked, flake through with a fork and set aside to cool.
Meanwhile, pat the tofu dry and slice into cubes. Add to a bowl and pour in the olive oil and soy sauce. Toss the cubes so that they are evenly coated.
Place the cubes on a baking sheet and bake for about 20 - 25 minutes until golden brown around the edges.
While the tofu bakes, add the sauce ingredients to a small bowl and mix with a whisk.
Remove the tofu and allow to cool slightly.
To each serving bowl add the rice, cabbage, cucumber and tofu.
Drizzle 2-3 Tablespoons of dressing over the serving and top with coriander or basil and a lime wedge.