Sesame tofu and mushroom grain bowl

mainssalad
Sesame tofu and mushroom grain bowl

Ingredients

serves 2
  • 100g quinoa or rice
  • 200g extra firm tofu, cubed
  • 1 tbsp sesame oil
  • 250g portobellini or shiitake mushrooms, sliced
  • 150g edamame, cooked
  • ¼ cucumber, peeled into ribbons

  • Any 1–2 veggies:

  • ½ avocado, sliced
  • 80g sugar snap peas
  • ½ red pepper, finely sliced
  • 6 tbsp pickled red cabbage (see recipe)
  • 4 tbsp pickled radishes (see recipe)

  • Dressing

  • Sesame dressing (see recipe)
  • 2 tsp sesame seeds, toasted

Directions

Cooking mode
  1. Rinse and cook the quinoa or rice.
  2. In a large pan, heat the sesame oil over medium heat. Add the tofu and mushrooms and cook for 10–15 minutes, turning to brown each side.
  3. Make the sesame dressing. Stir in 2 tsp sesame seeds. Add half of the dressing to the pan and cook for 5 more minutes.
  4. In a small bowl, add the cucumber and remaining dressing, and toss to combine.
  5. Assemble the bowls with the quinoa or rice, then top with tofu and veggies. Drizzle with the remaining dressing and top with toasted sesame seeds.
Baker Beanie Author

■ every day is treat day ■