For the bowl:
- ca. 80gr rice
- snap peas
- green beans
- 1/2 avocado
For the sesame tofu:
- 125 g tofu (4,5 oz)
- 1,5 tbsp soy sauce
- 1 tbsp rice vinegar (or lime juice)
- 1,5 tsp maple syrup to taste
- 1 tbsp sesame oil
- 1 tsp ginger (grated)
- about 2 tbsp sesame seeds
- coconut oil or sesame oil for frying
- Combine soy sauce with maple syrup, sesame oil, ginger, and rice vinegar (or lime juice).
- Drain the tofu, and press it well. Then slice it and marinate with the “mixture”. Place it in the fridge for about 2 hours at least.
- Cook rice according package directions.
- Cook beans and peas in salted water until done.
- Coat marinated tofu with sesame seeds.
- Heat up oil in a pan and roast tofu for about 4-5 minutes until crispy on each side.
- Peel and slice the carrot.
- Cut avocado in a half. Then remove the core, and sprinkle with sesame.
- To arrange your bowl, spoon some rice onto the bottom of your bowl. place the vegetables, avocado, and tofu on top.
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