Calorie-Conscious Saucy Tofu Rice Bowls

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs Lebanese cucumber
• 2clov garlic
• 1bunch coriander
• 200g plain tofu
• 70g stir-fry sauce
• 75g edamame beans
• 10ml white vinegar
• 5ml sugar
• 10ml vegetable oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the edamame. Thinly slice the cucumber. Crush or finely chop 2 garlic cloves. Pick the coriander leaves and finely chop the stems. Cut the tofu into 2cm cubes. Combine 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Warm tofu
   Heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Add the garlic and coriander stems and cook, stirring, for 30 secs. Add the stir-fry sauce and 2 tbs water and cook, stirring, for 1-2 mins until slightly reduced. Remove the pan from the heat.
4. Step 4 — Cook edamame
   While the tofu is cooking, add the edamame to the pan of boiling water, return to the boil and cook for 2 mins. Drain. Add the edamame to the rice and stir to combine.
5. Step 5 — Serve up
   Drain the cucumber, reserving the pickling liquid. Divide the rice and edamame, saucy tofu and pickled cucumber among bowls. Drizzle with the reserved pickling liquid and scatter with the coriander leaves. Enjoy!
6. Step 6 — Did you know?
   Edamame are young, green soybeans (unlike the hard, mature soybeans that are used to make soy milk and tofu) that are popular in Japanese cuisine. They're often served in their pods as a tasty snack or can be hulled and added to a wide range of dishes.

Allergens

Sojabohnen, Sesamsamen