Tofu Poke Bowl with Pickled Carrot

gourmettraveller.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

400 gm brown rice (2 cups)

1 tbsp dried sea vegetable (see note)

350 gm firm tofu, sliced

8 baby beetroot, trimmed and thinly shaved on a mandolin

1 golden shallot, thinly shaved on a mandolin

Radish cress and torn nori, to serve

Crumbled seaweed crackers and shichimi togarashi (see note), to serve

subheading: Pickled carrot:

1 carrot, cut into julienne

2 tbsp rice vinegar

2 tbsp mirin

2 tbsp sesame oil

1 tbsp finely grated ginger

Directions at gourmettraveller.com.au

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