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Tofu sushi bowl
Summary Not available
Person: 1
Calories: 980kcal
Materials
- 125 g tofu drained
- 125 g sushi rice
- 2 tbsp soya beans
- 4 radishes thinly sliced
- 1 small cucumber cut into thin matchsticks
- 1 small carrots peeled and cut into thin matchsticks
- 3 spring onion thinly shredded
- 1 tsp sesame seeds
- 1 tbsp pickled ginger to serve
- 1 tbsp lime juice finely grated zest and juice
- 5 level clear honey or vegan alternative such as agave syrup
- 5 tbsp soy sauce
- 5 tsp rice vinegar
- 2 tbsp sesame oil
Instructions
- To make the sushi bowl, wrap the tofu in kitchen paper, sandwich between two plates or chopping boards and weigh down with a few tins from your cupboard
- Leave to drain for 15 minutes
- Meanwhile, bring a large saucepan of water to the boil and boil the sushi rice for 8–10 minutes, or until just cooked
- Drain, place back in the pan, cover and set aside
- Bring a small saucepan of water to the boil and cook the soya beans for 2 minutes, or until tender
- Drain, refresh under cold water and set aside
- To make the dressing, put the lime zest, juice and honey (or agave) in a small saucepan and simmer for 1 minute
- Stir in the tamari, vinegar and sesame oil and set aside
- Cut the tofu into 1
- 5cm/½in cubes
- Spray a large frying pan with a little low-calorie cooking spray and place over a medium-high heat
- Add the tofu and cook for 1 minute on each side until crisp and golden brown
- Place the rice in a bowl or lunchbox and stir in the dressing
- Top with the soya beans, radishes, cucumber, carrot and two-thirds of the spring onions
- Sprinkle over the tofu, remaining spring onions and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat
Notes
No extra notes
Nutrition
Calories: 980kcal | Carbohydrates: 143g | Protein: 31g | Fat: 32g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 5210mg | Potassium: 852mg | Fiber: 11g | Sugar: 14g | Vitamin A: 8476IU | Vitamin C: 20mg | Calcium: 146mg | Iron: 8mg
