Teriyaki style tofu and edamame rice bowls
Sticky glazed tofu with edamame, cucumber and carrot over brown rice, with no added sugar in the glaze.
- Time30 min
- LevelEasy
- Costabout £2.00 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the brown rice in boiling water for 25 minutes, adding the edamame for the last 4 minutes. Drain.
25 min - 2
Mix the soy sauce, vinegar, ginger, garlic, cornflour and water in a small bowl.
- 3
Spray a non stick pan and fry the tofu over a high heat for 8 minutes, turning, until golden.
8 min - 4
Pour in the sauce and stir for 1 to 2 minutes until it thickens and clings to the tofu.
- 5
Divide the rice and edamame between two bowls. Top with tofu, carrot and cucumber, and sprinkle with sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.