Vegan asparagus rice bowl
Preparation time:
Baking / Cooking time:
Spring is just around the corner and you fancy a fresh, hearty meal without all the fuss? Our asparagus and rice bowl brings crunchy vegetables, crispy tofu and an incredibly creamy peanut sauce straight to your plate. Perfect for a quick bite after work or as a quick lunch.\n
Step 1/6
Cook the brown rice according to the instructions on the packet.
Step 2/6
Trim the woody ends off the asparagus and cut the spears into bite-sized pieces. Fry in a pan with a little oil for a few minutes until the asparagus is al dente.
Step 3/6
Coarsely grate the tofu, mix with 2 tbsp dark soy sauce and fry in a pan until crispy, or bake in the oven at 180°C (fan) until crispy.
Step 4/6
For the sauce: whisk together the peanut butter, 4 tbsp soy sauce, lime juice, agave syrup, sesame oil, chopped shallot, ginger, water and, optionally, crispy chili oil until a creamy consistency is achieved. Tip: Use 2 tsp of fresh ginger. Use less if using ground ginger, as dried ginger is more concentrated, and adjust to taste.
Step 5/6
Bring a pan of water to a boil and turn off the heat. Add the edamame and leave to sit in the hot water for 1–2 minutes until warm.
Step 6/6
Divide the rice between bowls, add the vegetables and tofu, and serve with the peanut sauce.
