½ Small Mango (I used frozen pieces which quickly defrosted)
2 tbsp Edamame Beans (again I used frozen)
½ Bag of Rocket
½ Red Pepper
1tbsp Miso Paste
Juice of 1 Lime
Salt and Pepper
Mix the miso paste, tahini, lime juice and honey thoroughly until smooth. Spoon ¾ of the mixture into a large bowl ready to add the tofu and aubergine.
Press the tofu to get rid of the excess moisture. Slice into cubes.
Wash then slice half of the aubergine into desired shape and size.
Add both to the marinade and mix. Leave to soak for a couple of minutes and then spread the mixture over a baking tray and place in the oven on 180c for 20 – 25 minutes.
Cook the rice to the instructions on packet.
Defrost the mango and edamame. Pan fry the edamame beans in olive oil, salt and pepper. Slice avocado and red pepper.
Build your bowl.
Once the tofu, aubergine and rice are cooked, spoon separately into bowls to serve. Add the rocket, avo, kimchi, pepper, edamame beans and mango. Drizzle over the remaining dressing before eating.