This healthy vegetarian dinner combines pumpkin, rice and tofu in one tasty recipe.
- Preheat oven to 220°C/200°C fan-forced. Cook rice in a large saucepan of boiling salted water for 20 minutes or until just tender. Drain well.
- Meanwhile, place pumpkin wedges on a large baking tray lined with baking paper. Combine miso paste, soy sauce, sugar and 1 tablespoon vinegar in a bowl. Transfer 1 tablespoon mixture to a small jug and reserve to make the dressing. Brush 1/2 the remaining miso mixture over pumpkin.
- Roast pumpkin for 20 minutes, turning and brushing with remaining miso mixture during cooking, or until golden and tender.
- Meanwhile make Roasted chilli almonds: Line a large baking tray with baking paper. Combine almonds, chilli and soy sauce in a small bowl. Set aside for 10 minutes, stirring occasionally. Spoon onto prepared tray. Roast for 5 to 7 minutes, stirring halfway through cooking, or until toasted. Roughly chop.
- Cut tofu into 2.5cm pieces. Trim asparagus and thickly slice diagonally. Add tofu and asparagus to pumpkin. Roast for 5 minutes.
- Meanwhile, add remaining vinegar and sesame oil to reserved miso mixture. Stir well to combine. Toss 1⁄2 the green onion and 1⁄2 the almonds through cooked rice. Arrange rice and pumpkin mixtures on a serving plate. Drizzle with dressing and sprinkle with remaining green onion and almonds. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set