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Vegan Furikake rice bowls with crispy miso tofu and broccoli

Vegan, vegetarian, gluten free, FODMAP friendly
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins



  • 1 cup roughly 200g white rice
  • 1/2 cup white sesame seeds and 1/2 cup black sesame seeds or 1 cup white, if you can't find black
  • 1-2 sheets nori or dried seaweed of your choice chopped into tiny bits (I use scissors)
  • 1 teaspoon sea salt flakes
  • 2-3 teaspoons coconut sugar or brown sugar
  • 200-400 g broccolini depends how much you like greens - I used 200g and 300g and would easily have eaten 400g


  • 450 g firm tofu
  • 1 1/2 tablespoons miso I used shiro aka sweet rice, but I also like genmai aka brown rice
  • 3 teaspoons fresh grated ginger maple syrup, tamari, and sesame seed oil
  • 2 tablespoons gluten free cornflour
  • vegetable oil for frying



  • Drain the tofu by placing it between sheets of kitchen towel, and placing a heavy object on top. I use a saucepan filled with cans. Drain the tofu for an hour or so, and change the kitchen towel at least once in the process.
  • To make the furikake, toast the sesame seeds in a saucepan over a medium heat, until they are golden in colour. Add the chopped nori, and continue to toast for a minute or so. Finally, add the salt and sugar, and stir until the mixture becomes a little bit sticky. Set aside.
  • Cook the rice using your preferred method. I'm a lazy rice cooker, and I use the absorption method - I cook the rice in over a medium high heat in a medium-large pot of water for 10-15 minutes, or until soft, before draining. Set aside.
  • While the rice is cooking, coat the tofu in the cornflour, and heat the vegetable oil over a medium high heat. In batches (overcrowding the pan is the enemy of crispy tofu) fry the tofu in the hot oil, intermittently turning until all sides are brown. Set aside on a cooling rack, or continue to crisp in the oven, if you happen to have it on.
  • While the tofu is cooking, put a pot of water on to blanch the broccolini. Only cook it until just cooked.
  • The rice should be done, so drain it and set aside. While it's cooling and all the elements are coming together, whisk all the remaining ingredients for the tofu sauce together in a large bowl. Set aside.
  • Drain the broccolini. You have a few options here: you can toss the rice and broccolini (some chopped, some whole, for texture) and the rice into a large bowl, and toss furikake in to taste. I use about 1/2 to 3/4 of the batch (I'm a fiend) but you might like to use more or less. Toss the tofu into the miso sauce, and then serve either mixed together or separately.
  • Alternatively, you can heat a saucepan over a medium heat with a splash of sesame sauce, and add the broccoli, giving it a bit of char and crunch. From there, you can char the edges of the miso covered tofu, for extra crispiness, and you could even toss the rice in, for a few crispy grains. The world is your delightfully sesame seaweed flavoured oyster. Let's not talk about how many times I've used this line.