Crispy Tofu Sushi Bowl

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 6 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Thoroughly rinse the sushi rice in cold water. This helps to prevent the rice from becoming stodgy. Once the water runs clear, place the rice in a pot with 500ml of water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. [CHEF'S TIP: try to keep the lid on for the entire cooking time, only checking occasionally.] Fluff with a fork on completion. Season with half of the rice wine vinegar and the tamari to taste.

2. Finely slice the spring onion, keeping the white and green parts separate. Place the shredded red cabbage and carrot mix and spring onion whites in a bowl. Drain the pickled ginger, pouring the liquid into the bowl of shredded cabbage. Finely chop the pickled ginger. Add the pickled ginger (reserving some for garnish) and the remaining rice wine vinegar to the bowl. Toss to coat and set aside to pickle, tossing again every now and then. Combine the wasabi powder with 10ml of water and mix to make a smooth paste. Using kitchen scissors, finely cut the nori sheet up into small strips. Set the wasabi and the nori aside for serving.

3. Drain the tofu and slice into 2cm thick slabs. Place a pan on a medium-high heat with a drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until crispy and golden. Remove from the pan on completion. Once cool enough to handle, cut into bite-size cubes.

4. D-I-Y the sushi bowl! Make a bed of sushi rice. Cover with the pickled slaw, crispy tofu and remaining pickled ginger. Smear over the wasabi paste to taste. Garnish with the nori strips, spring onion greens, and toasted sesame seeds. Don't forget a dollop of the vegan mayo! Delish.

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