Japanese tofu rice
(at time of publication)
- 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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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.
Drizzle with a little chilli oil and serve with spring onion tassels.
Make it gluten free: Check soy sauce, tofu and cornflour are gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 2g
Dietary fibre 6g
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