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Le Chaudron recipe

Bowl tofu sauce miso légumes croquants

Tofu bowl with miso sauce and crunchy vegetables

⏱ 25 minServes 2Easy360 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 200 g (7 oz)firm tofu
  • 100 g (3½ oz)brown rice
  • 100 g (3½ oz)radish
  • 1carrot
  • 60 g (2 oz)bean sprouts
  • 100 g (3½ oz)edamame
  • 2 tbspmiso paste
  • 1 tbsprice vinegar
  • 1 tbsphoney
  • 1 tspsesame oil
  • 1 tbspsesame seeds
  • 200 g (7 oz) firm tofu
  • 100 g (3½ oz) brown rice
  • 100 g (3½ oz) radish
  • 1 carrot
  • 60 g (2 oz) bean sprouts
  • 100 g (3½ oz) edamame
  • 2 tbsp miso paste
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 saucepan for the ricepaper towels1 nonstick skillet1 mandoline for the radishes1 small bowl for the sauce2 large bowls

03 — Method

  1. Rinse the brown rice and simmer, covered, in 200 ml (¾ cup) boiling salted water for 25 minutes.
  2. Drain the tofu and press it between paper towels under a weight for 15 minutes.
  3. Cut into 2 cm (¾ in) cubes and fry for 8 minutes, turning, until golden.
  4. Boil the edamame 4 minutes in salted water. Drain and shell if needed.
  5. Slice the radishes very thinly on a mandoline and grate the carrot.
  6. Rinse and drain the bean sprouts.
  7. Make the miso sauce: mix the miso, rice vinegar, honey and sesame oil with 2 tablespoons warm water.
  8. In 2 bowls, arrange the brown rice, tofu, radishes, carrot, sprouts and edamame in sections. Spoon over the miso sauce and sprinkle with sesame seeds.

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CategorySpecial diets