Tofu Bowl

Preparation time: 20 mins    Cooking/baking time:  20 mins Serves:  4 

• 4 blocks Tofu cut into blocks 
• ⅓ cup (80ml) Low sodium soy sauce 
• 1-2 tsp (5ml-10ml) chilli powder
• 1 tsp (5ml) cumin powder 
• 1 tsp (5ml) garlic powder
• 1 tsp (5ml) onion powder 
• 1 cup (250ml) black rice 
• ½ cup (125ml) roasted cashew nuts 
• 2 cups purple cabbage finely slice and steamed 
• ½ cup (125ml) pickled ginger 
• 1 cup frozen edamame beans thawed in boiling water
• 2 small avocados – peeled and sliced
• 1 tbsp (15ml)  each black and white sesame seeds
• 120ml soya sauce to serve (divided)  

This is how:-)  

Slice tofu into thick squares – place in a baking tray. 

Combine the soy sauce, chilli powder, cumin powder, garlic powder and onion powder in a small bowl.  Stir well and pour over the tofu.  Let this marinate for 10-15 minutes.  Bake in a preheated oven for 20 minutes at 200C, turning over the tofu after 10 minutes.  Or just pop into an air-fryer 10 -15 minutes at 200c

Rinse and bring rice to boil –  cook until soft.  (keep aside)  

Pan-roast cashew nuts for a few minutes over medium heat (keep aside)

Place sliced cabbage in a bowl and microwave for a minute (keep aside)

Thaw edamame beans in boiling water (keep-aside)  

Peel and slice avocados.

In a medium size serving bowl arrange prepared ingredients side by side and sprinkle with white sesame seeds.  Serve with 30 ml soy sauce 

This is how you cut and marinade tofu.