Ingredients:

•  10g edamame
•  1 lotus root sliced
•  1 radish, sliced
•  ½ avocado, sliced
•  ¼ firm silken tofu, diced
•  ½ carrot
•  15g red cabbage sliced
•  1 spring onion sliced
•  30g basmati rice
•  1 tbsp Vegetable Oil
•  1 tsp sesame oil
•  1 tsp Sesame Seeds
•  1 lime juice and zest
•  1/8 tsp Chilli Flakes
• 1 tsp White Wine Vinegar
•  1 tbsp Maple & Agave Syrup
• 1/8 tsp Coriander Seeds

Method:

1. Create the Dressing

Make up the dressing by mixing all the ingredients together then pour over the diced firm silken tofu to marinate.

2. Get the Rice ready 

Cook the basmati rice as per pack instructions and keep warm. Mix the wasabi, mirin and rice vinegar together and mix in with the rice. 

3.  Combine and Serve

Place the rice in the takeaway bowl and arrange all the thinly sliced and washed raw vegetables in the bowl to show off their colour and beauty. Top with the marinated tofu in the centre and serve