A tasty and nutrient filled plant based recipe, this Crispy Tofu Bowl with orange tamari dressing is sure not to dissapoint. Serve with avocado, kale and sprouts for a superfood filled lunch or dinner.
Place brown rice into a large saucepan with approximately 4 cups of water. Bring to a boil and then reduce to a simmer. Leave to simmer with the lid on until cooked through and tender.
While the rice is cooking, mix together the tamari, extra virgin olive oil, orange juice and zest in a small saucepan and set aside.
Line a bowl with clean paper towel and set aside.
Pat tofu dry, pushing down slightly to remove excess moisture. Cut into 1cm x 1cm cubes.
Add ¼ cup tapioca, salt and pepper to a medium sized bowl. Add tofu to bowl and toss to combine.
Drizzle extra virgin olive oil into a frypan and bring to a medium heat. Once hot, add tofu and cook on each side of tofu until crispy and golden, being careful to not overcrowd the pan - tofu may need to be cooked in batches depending on frypan size.
Once crispy, transfer to paper towel lined bowl and cook remaining tofu.
While frying the tofu, place the snow peas into a steamer and place atop brown rice to gently steam. Once snow peas are bright green, remove steamer from top of rice and place lid back onto saucepan with rice in it.
Once tofu is all fried, add kale to frypan, tossing occasionally until wilted. Once cooked turn off the heat.
Place saucepan with tamari sauce onto stovetop and bring to a medium heat. Add tapioca starch and begin whisking straight away. Once the sauce begins to thicken, turn off the heat.
To serve, add brown rice to a bowl and top with a serving of crispy tofu, kale, snow peas, sliced avocado and sprouts. Top with Orange Tamari dressing and spring onion.