Japanese tofu rice

Serves: 4

Time to make: 30 mins , plus 30 mins marinating

Hands-on time: 10 mins

Ingredients

More weights & measures

3 tablespoons salt-reduced soy sauce

2 tablespoons rice vinegar

2 teaspoons castor sugar

400g tofu, drained, cut in cubes

1 cup brown rice

3 tablespoons cornflourcornstarchX

spray oil

1 ½ cups broccoli, broken in pieces

¾ cup peas

1 cup green beans

small piece fresh ginger, grated

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Instructions

Stay Awake

1 Mix soy sauce, vinegar and sugar together. Add tofu and toss to coat. Marinate for 30 minutes or more. (If marinating longer keep in fridge.)

2 Cook rice following packet directions. Meanwhile, sprinkle cornflour over a plate. Remove tofu from marinade, reserving marinade, and roll in cornflour to coat evenly. Spray a non-stick pan with oil and heat. Cook tofu in 2 batches, spraying with a little more oil as necessary, until lightly golden and crisp. Keep warm.

3 Fill a medium-sized pan with water and add the reserved marinade and bring to the boil. Add vegetables and ginger. Return to the boil and cook vegetables for about 3-4 minutes until just tender.

4 Divide rice among bowls. Top with vegetables and tofu.

Serving suggestion

Drizzle with a little chilli oil and serve with spring onion tassels.

Variations

Make it gluten free: Check soy sauce, tofu and cornflour are gluten free.

Nutrition Info (per serve)

Calories 421 cal

Kilojoules 1760 kJ

Protein 21 g

Total fat 14 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 6 g

Sodium 410 mg

Calcium 250 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.