Prep time: 15 mins
Cook time: 15 mins
1 x pack firm tofu
1 x cup Sweetcorn
1 x cup Edamame
Half a broccoli
2 x Radish
2 x cups Brown rice
1 x cup shredded red cabbage
½ Cucumber Sliced
1 x tablespoon olive oil for frying
1 x tablespoon soy sauce
1 x heaped teaspoon crushed ginger
1 x heaped teaspoon crushed garlic
1 x tablespoon Egmont honey
1 x teaspoon sriracha
In large bowl whisk together the soy sauce, sriracha, honey, ginger and garlic and leave.
Open tofu and place on paper towel to squeeze off any excess liquid. Once dried, slice in half and chop into cubes approx. 3cm wide. Place the tofu in the marinade.
Cook the rice – 1 cup per person.
Leave tofu to marinate as the rice is cooking.
After 30 mins, heat oil in large non-stick frying pan set over medium-high heat; add tofu turning gently until browned for approx. 3-5 minutes.
Chop all vegetables and divide brown rice among 2 bowls. Arrange the small broccoli florets, sliced radish, sliced cucumber, capsicum, red cabbage, sweetcorn & edamame in sections over rice.
Pour remaining marinade over tofu and coat well then place on top of the veggies.
Pour over any remaining marinade and sprinkle with sesame seeds
Serve with picked ginger, wasabi, mayo and extra soy sauce for dipping if desired.