Teriyaki Tofu Sushi Bowl
PREP 15 MIN•COOK 10 MIN
A sweet 'n' sticky teriyaki glaze elevates this tofu bowl to a new level. It's tastier, healthier and cheaper than takeout, with a recipe that's easy to flex with any fresh vegetables you have in the fridge.
Number of servings
2 tbs soy sauce (or tamari if gluten free)
1 tsp honey (rice malt syrup or maple syrup)
400g firm tofu cut into strips
1 continental cucumber julienned
1⁄2 carrot (medium) julienned
1 tbs rice wine vinegar (or apple cider vinegar)
salt & pepper, to taste
1 nori sheet
1 olive oil spray
1 tsp sesame seeds
1 tsp sesame oil
1 cup (160g) pre-cooked brown rice warmed according to packet directions
Preheat oven to 160°C/fan 140°C/gas 3 and line a baking tray with baking paper.
Whisk soy and honey together in a medium sized bowl. Add tofu and marinate for 15 minutes, or longer if possible, tossing regularly.
Toss cucumber, carrot, vinegar and salt and pepper in a bowl and set aside, stirring occasionally.
Place nori on baking tray, spray with oil, scatter over sesame seeds and season with salt and pepper. Bake for 5 minutes or until crisp and cut into thin strips with scissors.
Heat sesame oil in a non-stick frypan over medium-high heat and cook tofu until golden and cooked through.
Divide rice, vegetables and tofu between bowls and top with toasted nori to serve.
1873 kJ / 448 cals
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