In a mixing bowl use a whisk to combine grated ginger, crushed garlic, extra virgin olive oil, sesame oil, chilli flakes, soy sauce, miso paste, and rice vinegar.
Ingredients List
To Serve
Wholegrain Rice
200g
Edamame Beans
300g
Fresh Spinach
200g
Goji Berry
70g
Sesame Seeds
1tsp
For the Marinade
Fresh Grated Ginger
1tsp
Garlic Clove
2
Extra Virgin Olive Oil
1tbsp
Sesame Oil
1tbsp
Chilli Flakes
1tsp
Gluten-Free Soy Sauce
2tbsp
Miso Paste
2tbsp
Rice Vinegar
2tbsp
Others
Firm Tofu
400g
STEP 2
Cut the tofu into small bite-sized cubes and toss them in the marinade. Transfer them in the fridge and allow to marinate for at least 30 minutes.
Ingredients List
To Serve
Wholegrain Rice
200g
Edamame Beans
300g
Fresh Spinach
200g
Goji Berry
70g
Sesame Seeds
1tsp
For the Marinade
Fresh Grated Ginger
1tsp
Garlic Clove
2
Extra Virgin Olive Oil
1tbsp
Sesame Oil
1tbsp
Chilli Flakes
1tsp
Gluten-Free Soy Sauce
2tbsp
Miso Paste
2tbsp
Rice Vinegar
2tbsp
Others
Firm Tofu
400g
STEP 3
Line a baking tray with parchment paper and arrange the marinated tofu cubes in a single layer. Bake at 180°C (355°F) for 35 minutes flipping them halfway through cooking time. Enjoy!
