Japanese tofu rice

Author: Sarah Swain - Food writer, stylist and recipe creator

First published: Sep 2011

Serves: 4

Time to make: 30 mins , plus 30 mins marinating

Hands-on time: 10 mins

Total cost: $11.00 / $2.75 per serve

(at time of publication)

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

Instructions

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 421cal

Kilojoules 1760kJ

Protein 21g

Total fat 14g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 6g

Dietary fibre 6g

Sodium 410mg

Calcium 250mg

Iron 7.5mg

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.

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