Ingredients
For the bowl
- Extra firm tofu |280g|
- Sweet potatoes |2 medium| skin on, cut into 2cm cubes
- Chickpeas |1 × 400g tin| drained and rinsed
- Garlic powder |1 tbsp|
- Smoked paprika |1 tbsp|
- Ground cumin |1 tbsp|
- Soy sauce |2 tbsp|
- Maple syrup |1 tbsp|
- Cucumber |½| chopped
- Frozen edamame |100g| defrosted
- Furikake or toasted sesame seeds |1 tbsp| to serve
For the sesame dressing
- Tahini |3 tbsp|
- Soy sauce |2 tbsp|
- Rice wine vinegar |1 tbsp|
- Maple syrup |1 tbsp|
- Warm water |2–3 tbsp| to loosen
To serve
- Sticky rice | |
- Sesame dressing | | and/or sriracha mayo
Ingredients
For the salad
Method
Preheat
- Heat your oven to 200°C fan
- Line a large baking tray
Bake
- Tear the tofu into bite sized chunks
- Spread the tofu, sweet potato and chickpeas across the lined tray in a single layer
- Drizzle with olive oil then scatter with the garlic powder, smoked paprika and cumin
- Season with salt
- Bake for 30 minutes
Make the sesame dressing
- Whisk together the tahini, soy sauce, rice wine vinegar and maple syrup in a small bowl
- Add the warm water a tablespoon at a time, whisking until you have a smooth, pourable dressing
- Taste and adjust with more vinegar or soy if needed
Build the bowls
- Divide the sticky rice between two bowls
- Top with the roasted tofu, sweet potato, chickpeas, cucumber and edamame
- Spoon over the sesame dressing and/or sriracha mayo
- Scatter over the furikake or toasted sesame seeds and serve
Method
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