Crispy Tofu Katsu Nuggets With Brown Rice & Seasonal Mixed Leaves In Sweet Miso Dressing

Method

1. Press the tofu, tear into nuggets, then coat in flour, plant-milk and panko.
2. Shallow-fry or bake at 220°C until deeply golden and crisp.
3. Cook the brown rice.
4. Whisk a sweet miso dressing from white miso, rice vinegar, maple and sesame oil.
5. Pile rice and mixed leaves into bowls, add the nuggets and spoon over the dressing.

Highlighted = a make-ahead base; that's where it goes in.