Although many of the recipes used in standard meal preparation tend to be quite bland for some reason, our goal here is to propose dishes that not only go very well together in a meal, but that can also stand on their own without any problem. In this instance we have combined ingredients of the Asian tradition, such as miso paste, soy sauce, lime and cumin, which in return will yield very balanced dishes that, despite being very easy to make, are both savoury and delicious beyond any of our expectations.
For the cumin and lime rice
1 tspcumin seeds
13.4ozbasmati rice
1 limezest, grated
For the miso glazed vegetables
0.4ozsoy sauce
1.2ozagave syrup
1ozmiso paste
0.1ozolive oil (½ tsp)
8.8ozparsnips
8.8ozcarrots
8.8ozpotatoes
1ozgreen onions, diced
0.8ozparsley, chopped
For the smoked marinated tofu
0.5ozcane sugar
1ozlime juice
0.1ozolive oil (½ tsp)
1.7ozlight soy sauce
½ tspsmoked paprika
14ozfirm tofu
Instructions
- For the cumin and lime rice, place a pan over a medium heat, and roast the cumin until it becomes aromatic and starts to smoke lightly (no more than a couple of minutes).
- For the rice, cook it as you please, or as instructed on the packet. We also have a recipe on how to cook long grain rice, which is linked below.
- As soon as the rice is ready, mix it with the lime and add the roasted cumin to it, fluff it with a fork, and let the flavours infuse for 10 minutes to complete.
- For the glazed veggies, start by preheating the oven to 200°C (390°F).
- Place the soy sauce, the syrup, the miso and the oil into a bowl, and stir to combine them.
- Add the vegetables to the bowl, and stir to properly coat them with the glaze.
- Place the vegetables in an oven tray lined with greaseproof paper, level them down with a spatula, cover the tray with aluminium foil, and bake for 10 minutes in the preheated oven.
- Once the time has elapsed, take the tray out of the oven and remove the foil.
- Stir the veggies, sprinkle the chopped onions on top of them, and bake the vegetables for another 15 minutes.
- Once the time is up, add plenty of fresh parsley to the veggies, and stir to complete the recipe.
- For the tofu, place the sugar, the lime juice, the oil, the soy sauce and the paprika into a bowl, and stir to combine them.
- Slice the tofu into 1cm slabs (roughly half an inch), drench them in the marinade, and place them onto an oven tray lined with greaseproof paper.
- Place the tray into the oven and bake the tofu for 10 minutes.
- Once the time has elapsed, remove the tray from the oven, add some extra marinade on the surface of the slices, and place the tray back into the oven to cook for the last 10 minutes.
- For this recipe, the darker the soy sauce you use, the deeper the colour the tofu will be. Also, to achieve an even darker exterior, you can remove the tray from the oven every 5 minutes instead of every 10, and add some extra marinade on the tofu. The more marinade you add, the stronger the smoked flavour will be, and the darker colour you will obtain.
Substitutions and Tips
- For the rice, coriander seeds and fresh coriander are both killer combos with lime. However, since fresh coriander spoils quickly, it is best to add it fresh.
- For the vegetables, one of our best combos is just parsnips and carrots. However, other vegetables work very well too, such as cauliflower and sweet potatoes.
Yield, Times and Info
Makes: 4 servings
Preparation Time: 30m
Cooking Time: 1h
Total Time: 1h 30m
Cooking Temperature: 200°C - 390° | 180°C - 360°F
Storage Times: Keeps for 2 days in the fridge
Preparation Time: 30m
Cooking Time: 1h
Total Time: 1h 30m
Cooking Temperature: 200°C - 390° | 180°C - 360°F
Storage Times: Keeps for 2 days in the fridge
Nutritional Info
Serving Size: ¼ recipe (1 meal) Calories: 600kcal Carbohydrate: 115.5g Sugar: 18g Fiber: 10.2g Fat: 7.7g Saturated Fat: 1.3g Unsaturated Fat: 6.4g Protein: 18.5g Water: 223g
