Dragon Boat Rice Bowl with Miso Tofu Dressing - alive magazine
Serves 4 The tofu dressing goes well with a variety of salads and grilled vegies. Here it’s featured with brown basmati rice and crisp vegetables for a…
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Cooking tools:
- Blender
- Food processor
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Stove
- Refrigerator
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- ml) white miso paste
- 3 tsp (15 ml) extra-virgin olive oil
- 1/4 cup (60 ml) water
- 3 tsp (15 ml) peeled and grated fresh ginger
- 1 garlic clove, crushed
- 1/4 tsp (1 ml) dried red chilli flakes
- 3 cups (750 ml) cooked brown basmati rice
- 2 large carrots, peeled and cut into matchsticks
- 2 zucchini, cut into matchsticks
- 1 bunch silverbeet or kale, finely shredded
- 1 cup (250 ml) alfalfa sprouts
- 4 spring onions, finely chopped
- Bunch of coriander
- 3 tsp (15 ml) toasted sesame seeds
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