Miso roasted carrot and tofu with peanut apple slaw, brown rice and charred chili

Preheat oven to 180 degrees Celsius.

Bring a small pot of water to the boil with a pinch of salt.

Remove the green tops from the carrots and give them a scrub. There’s no need to peel them. Cut in half lengthwise.

Roughly cut the tofu into 2 cm cubes and place in the bowl with the carrot. Add the miso glaze and a pinch of salt. Toss and place on a tray and roast for 25 minutes, tossing a few times during cooking.

Cook the brown rice for about 20 minutes in boiling water, until fully cooked.

Thinly slice the apple into matchsticks. Place in a bowl, squeeze over with lemon juice.

Thinly slice the spring onions and add to the apple, leaving a little green aside for garnish.

Add the peanuts to the bowl.

Heat a fry pan to very hot. Leave dry (no oil), then add the chili, blacken each side carefully, rotating to get as much char as possible.

Serve the brown rice topped with miso-glazed carrot and tofu, apple slaw and charred chili on the side. Drizzle over with the ginger sweet soy sauce and sprinkle over with the reserved spring onions.