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Sticky miso pumpkin salad with roasted chilli almonds
Sticky miso pumpkin salad with roasted chilli almonds
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Delicious vegetarian meal with pumpkin, rice, and tofu.
Ingredients:
  • 300.00 gm brown rice
  • 600g kent pumpkin, cut into 6 wedges, halved
  • 75.00 gm white miso paste
  • 15.90 gm soy sauce
  • 32.00 gm brown sugar
  • 30.00 ml rice wine vinegar
  • 300g firm tofu
  • 1 bunch asparagus
  • 1/2 tsp sesame oil
  • 2 green onions, thinly sliced diagonally
  • 125.00 ml natural almond kernels
  • 1/2 tsp dried chilli flakes
  • 21.00 gm soy sauce
Instructions:
  • Preheat oven to 220°C/200°C fan-forced. Boil rice in salted water for 20 minutes until tender. Drain thoroughly.
  • Place the pumpkin wedges on a large baking tray lined with baking paper. In a bowl, mix miso paste, soy sauce, sugar, and 1 tablespoon vinegar. Set aside 1 tablespoon of the mixture in a small jug for the dressing. Brush half of the remaining miso mixture over the pumpkin.
  • Roast pumpkin for 20 minutes, flipping and basting with leftover miso mixture until golden and tender.
  • For the Roasted Chilli Almonds: Line a large baking tray with parchment paper. Mix almonds, chili, and soy sauce in a small bowl. Let sit for 10 minutes, stirring occasionally. Spread mixture on the tray. Roast for 5 to 7 minutes, stirring halfway, until golden. Roughly chop after roasting.
  • Cut tofu into bite-sized 2.5cm pieces. Trim and diagonally slice asparagus. Combine tofu and asparagus with pumpkin. Roast for 5 minutes.
  • Add the rest of the vinegar and sesame oil to the miso mixture. Mix well. Combine half of the green onion and half of the almonds with the cooked rice. Place the rice and pumpkin mixtures on a serving plate. Drizzle with dressing and garnish with the remaining green onion and almonds. Serve.

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