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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the black rice according to the package instructions. Cook the edamame until tender.
Preheat the oven to 200°C. Cut the tofu into cubes and toss with oil, cornstarch, salt, pepper, garlic powder, and soy sauce. Spread on a lined baking tray and bake for about 25 minutes, until crunchy.
Slice the zucchini into ribbons and cut the carrot into thin strips.
For the sticky sauce, mix the miso paste, sugar, soy sauce, water, cornstarch, garlic, and sriracha. Heat in a pan, stirring, until it thickens.
Add the baked tofu to the pan and toss until coated in the sticky sauce.
Divide the rice between two bowls and arrange the edamame, zucchini, carrot, and sticky tofu around it. Sprinkle with sesame seeds and parsley and serve with a wedge of lime.
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You can substitute black rice with brown rice if preferred.
Adjust the level of spiciness by varying the amount of sriracha.
Can I use a different type of rice?
Yes, you can substitute black rice with brown rice.
How can I make the dish spicier?
Increase the amount of sriracha in the sticky sauce for more heat.
Is there a substitute for miso paste?
You can use tahini or leave it out if you don't have miso paste.
Can I prepare the tofu in advance?
Yes, you can bake the tofu ahead of time and reheat it with the sauce before serving.
What can I use instead of sesame seeds?
You can use chopped nuts or omit them if you prefer.
