Seasonal Asian-fusion bowl with black rice, glazed tofu, and roasted beets (vegan) - photo 1
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Seasonal Asian-fusion bowl with black rice, glazed tofu, and roasted beets (vegan)

Pikantne Asian Fusion Cuisine Vegan dishes Main dishes 90 min Medium 15 wyświetleń ~32.11 PLN - (0)
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Description

A colorful, contrasting bowl that combines Asian umami flavors with seasonal root vegetables. Black rice serves as a deep, slightly nutty base, topped with tofu glazed in miso paste, sweet and sour mandarins, and roasted beets and carrots in thin ribbons. The dish is vegan, rich in plant protein and textures (crunchy roasted nuts, soft tofu, firm rice). It looks stunning thanks to the contrast of the intense purple of the beets, dark rice, and bright segments of mandarin. Serve as a main dish or a bold option for a gathering — great for cooler days when root vegetables and citrus are available. Variant e6ada221: additional notes of sesame and lime for freshness.

Ingredients (21)

Servings:
4
  • Black rice 200 g
  • Natural tofu (firm) 400 g
  • Raw beets 400 g
  • Carrot 2.5 szt.
  • Daikon (white radish) 150 g
  • Mandarin pulp (without skins) 200 g
  • White miso paste 60 g
  • Tamari (gluten-free soy sauce) 30 ml
  • Rice vinegar 30 ml
  • Unrefined sesame oil 20 g
  • Rapeseed oil 20 g
  • Maple syrup 30 ml
  • Garlic 2 ząbki
  • Fresh ginger 20 g
  • Green onion (finely chopped) 40 g
  • Fresh cilantro (chopped) 15 g
  • Lime juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Toasted sesame seeds 20 g
  • Roasted peanuts (finely chopped) 30 g
💰 Szacowany koszt dania: ~32.11 PLN (8.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rice

1

Prepare the black rice: rinse 200 g under cold water in a fine sieve, mixing with your hands until the water is relatively clear (this removes excess starch and dust). Transfer to a heavy-bottomed pot. Add 400 ml of cold water (ratio 1:2) and let it sit for 15 minutes to allow the grains to swell. After this time, bring to a boil over high heat without a lid, then reduce the heat to very low and cook covered for 35-40 minutes, until the grains are soft and the water is absorbed.

Ingredients: Black rice
Use a medium-sized pot with a lid (about 2 l). If you don't have black rice, you can substitute it with brown rice, but black rice provides the best color contrast. If the rice is still hard in the center after 40 minutes, add 2-4 tablespoons of water and continue cooking for another 5-10 minutes.

Roasted vegetables

2

Preheat the oven to 200°C (top and bottom heat). Peel or thoroughly scrub the beets (400 g) and slice them thinly (about 3 mm) or use a peeler to make ribbons. Peel the carrot (200 g) and cut it lengthwise into thin ribbons. In a large bowl, mix the vegetables with 20 g of rapeseed oil, a pinch of salt (about 1 g), and 1 g of pepper. Spread them in a single layer on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning once halfway through (after 12-15 minutes) — they are done when the edges are slightly browned and the vegetables are tender when pierced with a fork.

Ingredients: Raw beets, Carrot, Rapeseed oil, Salt, Ground black pepper
Use a large baking tray and parchment paper to prevent the vegetables from burning. If the beets are very thick, increase the baking time by 5-10 minutes. Do not overcrowd the tray — the vegetables should have space to brown.

Quick-pickles

3

Quick pickles with daikon: slice the daikon (150 g) into thin half-moons or matchsticks. In a jar, mix 30 ml of rice vinegar, 10 g of maple syrup (about 1/3 tablespoon), 10 g of water, and a pinch of salt. Pour the daikon slices with the mixture, close the jar, and let it sit for at least 15 minutes at room temperature — they will be ready after 15-20 minutes, when they soften but remain crunchy.

Ingredients: Daikon (white radish), Rice vinegar, Maple syrup, Salt
Use a small jar with a lid. The pickles can be prepared in advance and stored in the refrigerator for up to 2 days. Do not cook the vinegar mixture — just mix it well.

Tofu - preparation

4

Prepare the tofu: drain 400 g of tofu from the package, wrap it in kitchen towels or a clean cloth, and weigh it down (e.g., with a plate) for 15 minutes to release excess water. After draining, cut it into cubes with a side of about 2 cm.

Ingredients: Natural tofu (firm)
For draining, use a flat plate and a heavy object (e.g., a can). Draining is crucial for the tofu to brown nicely while frying. If you're in a hurry, you can gently squeeze the pieces by hand, but be careful not to break them.

Glazed Tofu

5

Prepare the glaze: in a bowl, mix 60 g of white miso paste, 30 g of tamari, 30 g of maple syrup, 10 g of lime juice, and 10 g of finely grated ginger with 10 g of finely chopped garlic. In a large skillet, heat 10 g of canola oil over medium heat. Fry the tofu cubes in batches (without overcrowding) for 3-4 minutes on each side, until golden and slightly crispy. Once all the cubes are sautéed, reduce the heat to low, pour in the glaze, and gently stir for 2-3 minutes — the glaze should thicken and coat the tofu with a nice, shiny sauce.

Ingredients: Natural tofu (firm), White miso paste, Tamari (gluten-free soy sauce), Maple syrup, Fresh ginger, Garlic, Rapeseed oil, Lime juice
Use a wide non-stick skillet or cast iron. If the glaze starts to burn, reduce the heat and add 1-2 tablespoons of water. When frying tofu in batches, keep the skillet hot, but not on maximum heat, to avoid burning the miso paste.

Dressing

6

Prepare the dressing: in a bowl, combine 20 g of sesame oil, 10 g of tamari, 10 g of lime juice, 5 g of finely grated ginger, and 5 g of finely chopped garlic. Add 1 g of salt and 1 g of pepper, and mix vigorously until emulsified. The dressing should be smooth, aromatic, and slightly oily.

Ingredients: Unrefined sesame oil, Tamari (gluten-free soy sauce), Lime juice, Fresh ginger, Garlic, Salt, Ground black pepper
Use a small bowl and a whisk or fork. Taste and adjust salt/pepper to your liking. The dressing can be prepared in advance and stored in the refrigerator for up to 24 hours.

Assembling the bowl

7

Assembly of the bowl: at the bottom of four deep plates or bowls, place about 50 g of cooked, hot black rice (the weight of cooked rice may vary — spread it evenly). Next to the rice, arrange a portion of roasted beets and carrot ribbons (about 100 g total per serving), a few pieces of glazed tofu (about 100 g tofu per serving), a few tablespoons of daikon pickles, and 50 g of mandarin segments. Drizzle everything with the prepared dressing to taste (about 10-15 g per serving).

Ingredients: Black rice, Raw beets, Carrot, Natural tofu (firm), Daikon (white radish), Mandarin pulp (without skins)
Use a large spoon to serve the rice and kitchen tongs to arrange the vegetables so they don't spill. Combine colors well: dark rice on one side, bright mandarins and red beets on the other for contrast.

Decoration

8

Finishing: sprinkle each bowl with 5 g of chopped peanuts (optional) and 5 g of toasted sesame (optional), add 10 g of finely chopped green onion and a few leaves of chopped cilantro. Optionally, you can add extra lime juice before serving.

Ingredients: Roasted peanuts (finely chopped), Toasted sesame seeds, Green onion (finely chopped), Fresh cilantro (chopped), Lime juice
If you are using salted nuts, monitor the amount of salt in the entire dish. You can lightly toast the sesame seeds in a dry pan for 1-2 minutes until they start to smell (be careful not to burn them).

Serving and presentation

9

Serve the bowl hot — rice and tofu taste best warm, while the pickles and mandarins should be at room temperature. Before serving, check the saltiness and add a few drops of tamari or lime juice if needed. Serve with chopsticks or a tablespoon.

Ingredients: Black rice, Natural tofu (firm), Daikon (white radish), Mandarin pulp (without skins)
If you are preparing the dish in advance, keep the components separate (rice and tofu at room temperature or slightly warmed, pickles and mandarins in the fridge) and assemble just before serving to maintain textures.

Fun Fact

💡

Black rice was once called "forbidden rice" in China and reserved for the emperor — today it is valued for its flavor, color, and nutritional benefits. The combination of miso and maple syrup is a fusion of Japanese umami and North American sweetness.

Best for

kolacja zimowa przyjęcie z daniami fusion obiad dla gości

Tips

🍽️ Serving

Serve immediately after assembling, so the tofu is shiny and the roasted vegetables are slightly crispy at the edges. For a spicier version, add chopped fresh chili pepper or a bit of gochujang paste mixed with the dressing. You can also serve additional pickles on the side for contrast.

🥡 Storage

Store ingredients separately: rice and tofu in the fridge for up to 2 days (preferably in airtight containers), pickles and dressing for up to 4 days. Reheat rice and tofu in the oven (180°C, 6-8 minutes) or in a pan, and add dressing and pickles cold just before serving. Keep nuts and sesame in a dry container at room temperature.

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