Vegan rice bowl

Step 1

Cut pressed tofu into 1.25 cm / 0.5" cubes. Combine soy sauce and 1 tbsp (15 ml) of water in large, flat bottomed dish and coat tofu cubed in the liquid. Allow to marinate for at least 1 hr, stirring every now and then.

Step 2

Heat up the oven to 200° C / 390° F (or 180° C / 355° F with fan) and grab a large baking tray. Lift tofu out of the marinade and arrange it on a lined baking tray, bake for about 15 minutes.

Step 3

Stir oil through the tofu and return to the oven for another 15 minutes (if using an already pressed brand of tofu, like Tofoo, 5-10 minutes is enough).

Step 4

Place all of the ingredients in a jar, screw the lid on and shake well to emulsify. Leftovers keep well in the fridge for 1-2 weeks.

Step 5

Chop the first three vegetables really finely - I like to julienne them (see the photo in the post) and slice spring onion thinly.

Step 6

If using corn on the cob, grease it with a little oil and char on hot skillet/griddle on all sides. If using defrosted corn kernels, fry them in a small amount of oil until charred or use raw tinned corn if you'd rather.

Step 7

Divide cooked rice, prepped vegetables and baked tofu between bowls, top with nori seasoning and crushed peanuts and drizzle with the dressing (you may not need all of it).