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.

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Preheat oven to 160°C/fan 140°C/gas 3 and line a baking tray with baking paper.  

2

Whisk soy and honey together in a medium sized bowl. Add tofu and marinate for 15 minutes, or longer if possible, tossing regularly.

3

Toss cucumber, carrot, vinegar and salt and pepper in a bowl and set aside, stirring occasionally.

4

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.

5

Heat sesame oil in a non-stick frypan over medium-high heat and cook tofu until golden and cooked through.

6

Divide rice, vegetables and tofu between bowls and top with toasted nori to serve.

Nutritional Informationper serving

Energy (kJ)

1873 kJ / 448 cals

Protein

29.6 g

Fat

20.7 g

Sat. Fat

2.8 g

Carbs

30.5 g

Sugar

4.9 g

Fiber

10 g

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