Miso Coconut and Tofu Bowl*

Yield: 4 servings

Author: Holly White

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Miso Coconut and Tofu Bowl

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Ingredients

• 2 tablespoons coconut oil
• 1 medium red onion, halved and sliced
• 1 (1-inch) piece fresh ginger, minced
• 3 garlic cloves, thinly sliced salt and black pepper
• 80g miso paste
• 125g coconut milk
• 400g Tofu, cut into 2-inch pieces
• A Stock cube dissolved in 700 ml hot water
• A large handful of baby spinach leaves
• 200g Edamame
• A small handful of Chopped Coriander
• Jasmine Rice to serve
• 1 tablespoon fresh lime juice, plus lime wedges for serving

Instructions

1. In a large pot, heat coconut oil over medium heat.
2. Add onion, ginger and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
3. Add coconut milk and stock and bring to a boil over high heat for 5 minutes and then reduce the heat.
4. Add your chopped tofu and edamame and reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes.
5. Turn off heat and stir in spinach, corriander and lime juice.
6. Place the lid back on the pan to allow the spinach to wilt in the residual heat. Serve alongside rice and top with a wedge of lime.
7. Season to taste.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.