MARCH 7 2020 LISTENER 41
roasting pan and drizzle with olive
oil and 3 tbsp of the marinade. Place
on the middle rack of the oven and
roast for 15 minutes. If the tofu
browns too quickly, move it to the
bottom rack or cover the roasting
pan with a sheet of aluminium foil.
To prepare the dressing, place
the ingredients in a small bowl and
whisk to mix. Set aside.
Place the cooled cooked black rice
in a large bowl and add the warm
carrots, pumpkin and firm tofu. Add
two-thirds of the coriander leaves
and the dressing. Toss gently.I
f you have ever wondered about the savoury
fifth taste known as umami, which was
scientifically identified and named by Japa-
nese chemist Kikunae Ikeda in 1908, this
salad is umami in a bowl. Meaning “pleas-
ant savoury taste”, umami joins the more
“traditional” taste profiles of sweet, bitter,
sour and salty.
Although it has come to prominence fairly
recently, the umami taste has been known since
at least the Ancient Roman era when a fermented
anchovy sauce, known as garum, was used as
liberally as we do tomato sauce.
Foods with a strong umami flavour include fer-
mented products, such as soy sauce, cheese, miso
and cured meats, but also mushrooms, sweetcorn
and cherry tomatoes. Soups, broths, stocks and
gravies trigger the umami taste receptors, as do fish
and shellfish.
The miso-roasted tofu and vegetables in this
salad provide the ultimate umami sensation, bal-
anced with the nutty flavour and chewy texture
of the black or forbidden rice. Take note – the
marinade doubles as a base for the dressing.WARM MISO BLACK RICE WITH ROASTED
VEGETABLES AND TOFU
200g black rice
2 medium carrots, peeled and cut into batons
1 small butternut pumpkin, peeled and cut into cubes
olive oil, as needed
400g firm tofu, cut into small cubes
a handful of coriander leaves
MARINADE
3 tbsp miso
3 tbsp maple syrup
3 tbsp rice vinegar
2 tbsp light soy sauce
1 tbsp extra virgin olive oil
DRESSING
4 tbsp marinadeSavoury
sensations
2 tbsp rice vinegar
2 tsp extra virgin olive oilCook the black rice according to the
instructions on the packaging. Set
aside to cool.
Place the ingredients for the
marinade in a small bowl and whisk
to combine. Set aside.
Preheat the oven to 180°C. Place
the carrots and pumpkin in a roasting
pan and toss with some olive oil.
Place in the middle rack of the
oven and roast for 10 minutes.
Remove from the oven and coat well
with 5 tbsp of the marinade. Return
to the oven to roast for another 15
minutes.
Place the firm tofu into anotherRice and lentils add
substance to these flavour-
packed meat-free meals.
Roasted broccoli, puy lentil and halloumi
salad. Left, warm miso black rice with
roasted vegetables and tofu.