1 Lebanese cucumber, cut in half lengthways & thinly sliced
¼avocado, thinly sliced
1sheet nori, torn
2tspsoy sauce
Tofu
200gtofu, diced 2cm
1Tbspcornflour
1tspblack sesame seeds
1tspsesame oil
Instructions
Bring a small pot of salted water to the boil. Bring a half-full kettle to the boil.
Cook rice in pot of boiling water for about15 minutes, until tender. Drain well and stir through vinegar.
Place edamame and a pinch of salt in a small heat-proof bowl and cover with boiling water. Cover and leave to cook for about 6minutes. Drain and season with salt.
Prep radish, cucumber, avocado and nori.
Pat tofu dry and dice 2cm. In a medium bowl, toss tofu with cornflour and sesame seeds. Heat oil in a non-stick fry-pan on medium-high heat. Cook tofu for about 4minutes, turning on all sides, until golden.
Serve rice topped with edamame, tofu, radish, cucumber, avocado and nori. Drizzle with soy sauce.
Notes
Energy 1870 kJ | 447 kCal | Carbohydrates 45.9 g | Protein 22.1 g | Fat 16.5 g