Vegan rice bowl and BiGG Wasabi Seaweed

INGREDIENTS

BiGG Wasabi Seaweed Seasoning
1 pkt firm tofu
1 pkt Seasoned Seaweed Salad (found at Asian grocers in the fridge section)
50g edamame
100g red cabbage
1 small daikon radish
½ tsp ground turmeric
200ml rice wine vinegar
100g sugar
2 cloves garlic
1 bay leaf
100g medium grain rice
25g corn-starch
100g jasmine rice

METHOD

1. Slice up your red cabbage, and place into a heat proof container, do the same with the daikon radish.

2. Boil 200ml of water and mix with the 200g rice wine vinegar, 100g of sugar, 2 crushed garlic cloves, ½ tsp of turmeric and the bay leaf; then stir until the sugar is fully dissolved.

3. Divide and pour pickle liquid equally between the sliced cabbage and radish and cover with a lid for 15 minutes until tender.

4. Combine 100g of jasmine rice with 120g of water in a pot and bring up to the boil then, turn down to a low heat and stir, cover and allow to cook for 10-12 minutes until water is fully absorbed.

5. Dice up your tofu and coat in the 25g of corn-starch and pan fry in 0.5cm of oil, turning frequently to ensure every side is crispy.

6. Microwave your edamame beans for 2 minutes until piping hot. Allow to cool until you’re able to handle them, then remove the beans from their pods and set aside.

7. Remove the pickled veg from the pickle and allow it to drain well.

8. Plate up your rice bowl starting with rice in the bottom of the bowl, followed by each element placed in a wedge next to each other until a complete circle is created.

9. Throw a big handful of BiGG Wasabi Seaweed on top and enjoy.