Vegan 'Pork' Belly Rice Bowl with Pickled Radish

VeganLow Fat

A 510-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g Extra firm tofu, pressed and sliced into thick rectangles
• 100g King oyster mushrooms, sliced into thick rounds
• 120g Raw jasmine rice (measured dry)
• 6 Large radishes, thinly sliced
• 1 tbsp Rice vinegar
• 1 tsp Sugar (for pickling)
• 2 tbsp Low-sodium soy sauce
• 1 tsp Miso paste
• 1 tsp Maple syrup
• 1 tsp Sesame oil
• 1 tsp Ginger, grated
• 1 tsp Vegetable oil (for frying)
• 1 Spring onion, sliced for garnish

Instructions

1. Prep: Press the tofu for 10 minutes to remove moisture; meanwhile, whisk together the soy sauce, miso, maple syrup, sesame oil, and ginger to create the marinade.
2. Rinse the jasmine rice until the water runs clear, then cook in a pot on the hob with 300ml water for 12-15 minutes until fluffy.
3. In a small bowl, toss the sliced radishes with rice vinegar and sugar; set aside to quick-pickle.
4. Place the tofu and king oyster mushrooms in a shallow dish, coat thoroughly with the miso marinade, and let sit for 5 minutes.
5. Heat the vegetable oil in a non-stick pan over medium-high heat on the hob; sear the tofu and mushrooms for 4-5 minutes per side until caramelized and crispy.
6. Divide the cooked rice between two bowls and top with the seared 'pork' belly tofu and mushrooms.
7. Add a generous portion of pickled radishes and finish by drizzling any remaining pan juices over the rice.
8. Top tip: For an even more authentic 'pork' belly appearance, score the tofu rectangles with a knife before marinating and use the air fryer at 200°C for 12 minutes to get an extra crispy 'crackling' texture.