Spring Asparagus Miso Buddha Bowl with Crispy Tofu and Pickled Radishes
A nourishing grain bowl featuring tender spring asparagus, umami-rich miso dressing, and golden crispy tofu. This vibrant vegetarian bowl celebrates the best of seasonal produce with satisfying textures and bold Asian-inspired flavours.
Ingredients
- 300g brown rice
- 400g firm tofu, pressed and cubed
- 400g fresh asparagus, trimmed and cut into 5cm pieces
- 200g edamame beans, shelled
- 8 radishes, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon caster sugar
- 200g cucumber, sliced
- 2 spring onions, finely sliced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 3 tablespoons white miso paste
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons warm water
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
Cook brown rice according to package instructions, then set aside and keep warm.
Combine rice vinegar and sugar in a small bowl, add sliced radishes and set aside to pickle for at least 15 minutes.
Press tofu between kitchen paper for 10 minutes to remove excess moisture, then cut into 2cm cubes.
Heat vegetable oil in a large non-stick frying pan over medium-high heat and cook tofu cubes for 8-10 minutes, turning occasionally until golden and crispy on all sides.
Steam or blanch asparagus pieces for 3-4 minutes until tender-crisp and bright green, then refresh under cold water.
Cook edamame beans in boiling water for 3 minutes, then drain.
Whisk together miso paste, tahini, soy sauce, maple syrup, warm water, garlic and ginger in a bowl until smooth to create the dressing.
Divide warm rice between four bowls and arrange asparagus, crispy tofu, edamame, cucumber and drained pickled radishes on top.
Drizzle generously with miso dressing, scatter with spring onions and sesame seeds, and serve immediately.
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