Sticky Sesame-Ginger Tofu Bowls

Ingredients

• •400 g (1 block) firm tofupressed 10 minutes and torn into rough chunks — torn edges crisp better than cubes
• •2 tbsp cornstarch
• •2 tbsp garlic-infused olive oilinfused oil only — never actual garlic pieces
• •3 tbsp tamari or soy sauceuse gluten-free tamari if avoiding wheat entirely
• •1.5 tbsp pure maple syrup
• •2 tsp white miso pastekeep to about 1 tsp per serve — a little goes a long way
• •2 tbsp rice vinegardivided: half for the glaze, half for the carrot
• •1 tbsp fresh ginger, finely grated
• •1 cup uncooked jasmine rice
• •1 large carrot, cut into ribbons
• •1 small cucumber, thinly sliced
• •2 tbsp spring onion greens, slicedgreen tops only — leave the white bulb at the shop
• •1 tbsp toasted sesame seeds
• •1, in wedges lime

Method

1. 1Cook the rice. While it simmers, toss the carrot ribbons with 1 tbsp rice vinegar and a pinch of salt and set aside to lightly pickle.
2. 2Whisk the tamari, maple syrup, miso, ginger, remaining 1 tbsp rice vinegar and 2 tbsp water into a smooth glaze.
3. 3Toss the torn tofu chunks in cornstarch with a pinch of salt until every craggy edge is coated.
4. 4Heat the garlic-infused oil in a wide pan over medium-high and fry the tofu 6–8 minutes, turning occasionally, until deeply golden and crisp.
5. 5Pour in the glaze and toss 60–90 seconds until it bubbles, thickens and clings to the tofu like lacquer.
6. 6Pile rice into bowls; top with sticky tofu, pickled carrot and cucumber.
7. 7Finish with spring onion greens, sesame seeds and a hard squeeze of lime.