Japanese Edamame Tofu Rice Bowl

Method

1. 1Heat olive oil, brown quickly tofu till golden on all sides — 5 minutes.
2. 2Briefly boil edamame 3 minutes in salted water; drain.
3. 3Beat miso, tahini, soy, vinegar, sesame oil and maple into a shiny dressing.
4. 4Plate rice in two bowls, arrange tofu, edamame, avocado, carrot and cucumber in colour blocks.
5. 5Drizzle dressing generously.
6. 6Scatter sesame and spring onion; eat fork-and-chopsticks.