Tofu Sushi Bowl





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.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.