100g/3½oz firm tofu, drained
50g/1¾oz sushi rice
25g/1oz frozen soya beans
low-calorie cooking spray
4 radishes, thinly sliced
¼ small cucumber, halved lengthways, seeds removed, cut into thin matchsticks
¼ small carrot, peeled and cut into thin matchsticks
3 spring onions, thinly shredded
1 tsp toasted sesame seeds
1 tbsp Japanese pickled ginger, drained, to serve
For the dressing
½ lime, finely grated zest and juice
½ level tsp runny honey
½ tbsp tamari or dark soy sauce
½ tsp rice vinegar
dash toasted 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 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.