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
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Step 1/6
Cook the brown rice according to the instructions on the packet.
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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.
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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.
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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.
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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.
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Step 6/6
Divide the rice between bowls, add the vegetables and tofu, and serve with the peanut sauce.
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Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...