Fermented miso supports gut health, which aids sleep quality, while soy-rich tofu and edamame are good sources of nutrients that help the body produce more melatonin and serotonin, leading to a more restorative night’s sleep
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 2-3 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 620 |
| Fat | 30g |
| Saturates | 3g |
| Protein | 16g |
| Carbs | 76g |
| Sugars | 27g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPress the tofu between paper towels for a few minutes to remove excess moisture, then cut it into cubes.
In a bowl, combine the miso paste with hot water and whisk until smooth before adding the coconut sugar soy sauce, sesame oil and honey. Toss the tofu cubes in the marinade then set aside.
Finely dice the onion and capsicum. Grate the ginger and mince the garlic.
Add the corn flour to a large bowl. Add the tofu and toss to coat evenly, shaking any excess off. Reserve the remaining marinade for serving.
Add the tofu to the air fryer basket and spray with avocado oil. Air fry at 200°C for 6–8 minutes.
Heat a wok over a medium heat before adding the oil. Add the garlic, ginger and onion and sauté for 2–3 minutes until fragrant, tossing constantly. Add the red capsicum and cook for a further 2 minutes. Stir in the cooked brown rice, turning the heat to high and tossing the vegetables through the rice so it gets a char. Pour over the remaining miso marinade, tossing well until everything is evenly coated and heated through. Fold in the crispy tofu. Season to taste.
Chop the spring onions and coriander, then scatter over the rice and tofu. Serve while warm.
