Tofu broccoli bowl with miso dressing and kimchi

Ingredients (serves 2):

1 cup brown rice

400g firm tofu

300g broccoli

3 tbsp tahini

2 heaped tsp brown miso paste

2 tbsp rice wine vinegar

3 tbsp agave nectar

3 tbsp soy sauce

4 tbsp kimchi

A pinch of chilli flakes

2 tsp sesame seeds

2 tsp dulce flakes (optional)

Method:

1. Put the brown rice in a saucepan with 2 cups of boiling water, bring to the boil then cover with a lid and turn down to a low heat. Simmer for 25 minutes (or according to packet instructions)
2. While the rice is cooking, make the sauce. Add the miso paste, agave nectar, soy sauce, tahini, rice wine vinegar and 4 tbsp of water to a bowl. Mix together and add a little more water if needed.
3. Press the water out of the tofu using a tea towel / kitchen roll, then chop into 4 thick slices.
4. Place the tofu slices into a non stick frying pan (you can use a little sesame / coconut oil if desired) then cook on a medium to high heat for about 5 minutes on each side.
5. While the tofu cooks and the broccoli to a different frying pan and stirfry for about 7 minutes on a medium to high heat.
6. Once everything is ready add to a bowl and drizzle over the miso dressing. Sprinkle over the chilli flakes, sesame seeds and dulce and add the kimchi on the side. Eat and enjoy 🙂