I am a little proud of how damn beautiful this bowl is. The colours and the presentation are so good that I almost don’t believe it was me who made it. And it was insanely delicious, too. It’s like finding a cute boy who is both sexy AND interesting – a rare and delightful find. Don’t ever settle for less than you deserve, ladies! You never know when you might stumble across a delicious bowl like this (boys are overrated, let’s be honest).
I used a ‘honey and soy’ recipe, replacing the honey with agave. When I was a youngin’, it was an exciting time when mum made honey and soy chicken wings! Now all I can think about is just how many dead chickens it takes to make a tray of chicken wings…
Thank goodness for tofu. Delicious tofu!
Mountain blend rice –
a mix between black, red, white and wild rices
200g firm tofu
1/4 cup soy sauce
2 TB agave syrup
1 cm fresh ginger, grated
1 garlic clove, smashed/finely diced
2 TB sesame seeds
To prep tofu, slice into 2cm squares. Press between 2 paper towels for 10 minutes.
In a small container, stir the soy, agave, ginger and garlic together.
Place the pieces in the marinade and leave to soak for at least 30 mins.
When marinaded enough, bake at 200*C for 10 minutes, on each side.
Serve with sesame seeds, and season well.
baby tomatoes, halved
spinach, torn in half
jalepenos, finely diced
hemp seeds, to garnish