| Serves: 2 people | Recipe course: Salads | Total time (min.): 50 |
4 tbsp soy sauce
3 tbsp hoisin sauce
1 lime, juice
1 tsp ginger, freshly grated
200g firm tofu, cut into 1.5cm cubes
200g brown rice
180g pineapple, cut into 1cm cubes
1 avocado, sliced
½ medium cucumber
1 large carrot
1 large radish
100g edamame beans, podded
1 tbsp sesame seeds
Small handful coriander, leaves picked
1 lime, halved
1 - Begin by mixing together the soy sauce, hoisin sauce, lime juice and grated ginger in a medium bowl, and add the diced tofu, stirring to coat. Set aside to marinade for 25 minutes.
2 - Cook the rice in plenty of boiling water, according to the packet instructions, drain and rinse in cold water to cool.
3 - Using the thick slicing plate of your continuous slicer attachment, slice the cucumber. Change the plate to the thin slicing blade and slice the radish. Finally, change the plate to the fine shredding plate and shred the carrot.
4 - Begin building the bowl; place half the cooled rice into the bottom of a bowl, then place handfuls of the vegetables and pineapple in separate piles around the edge and on top of the rice. Spoon the marinated tofu into the middle of the bowl, with plenty of the sauce, and sprinkle with sesame seeds. Tuck in a sprig of coriander and a lime half. Repeat with the other bowl.