Okinawa Taco Rice
Recipe By: Yuka Mikayama
1 tbs Spiral Organic sunflower oil
1 tbs minced garlic
1 packet diced tempeh
1 can Spiral Organic Black Beans
1 tbs Spiral Organic White Wine Vinegar
1 tbs cumin powder
1 tbs coriander powder
1 tbs smoked paprika powder
1 tbs chilli powder
1 tsp sea salt
1 bowl cooked brown rice
1/2 cup sliced lettuce
1 tbs Spiral organic brava salsa
3-4 corn chips
rocket for garnish
Roll a chopstick across fried tofu (this will make it easier to form a tofu pocket). Cook tofu in boiling water for 3 minutes and squeeze water out of the fried tofu.
Pour the water, mirin and tamari into a medium pot. Add fried tofu and simmer for 5-6 minutes.
Put cooked rice in a bowl.Pour on the sushi vinegar, furikake, fresh shiso leaves and umeboshi puree evenly with the paddle in slashing motion to keep the rice from becoming gooey.
Stuff each fried tofu pouch with sushi rice. Adjust the shape and fold the mouth of the fried tofu.
Garnish with pickled ginger and enjoy!