Tofu sushi bowl
Summary Not available
- 1 tofu (drained (125 g))
- 125 g sushi rice
- 2 tbsp soya beans
- 4 radishes (thinly sliced)
- 1 small cucumber (cut into thin matchsticks)
- 1 small carrot (peeled and cut into thin matchsticks)
- 3 spring onions (thinly shredded)
- 1 tsp sesame seeds
- 1 tbsp pickled ginger (to serve)
- 1 tbsp lime juice (finely grated zest and juice)
- 5 level runny honey (or vegan alternative such as agave syrup)
- 5 tbsp soy sauce
- 5 tsp rice vinegar
- 2 tbsp sesame oil
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
No extra notes