Teriyaki Tofu Rice Bowl - alive magazine

Name: Teriyaki Tofu Rice Bowl - alive magazine
Ingredients: 1 lb (450 g) firm tofu, drained; 2 Tbsp plus 1 tsp (45 ml) reduced salt soy sauce; 6 tsp (30 ml) mirin or rice vinegar; 3 tsp (15 ml) honey; 2 tsp (10 ml) sesame oil; 1 1/2 cups (350 ml) brown jasmine rice; 1 in (2.5 cm) piece fresh ginger, grated; 1 heaped tsp (7 ml) wasabi powder; 2 sheets nori; 6 tsp (30 ml) sesame seeds; 1 avocado, diced; 1/2 cucumber, chopped; 1 carrot, cut into matchsticks; 2 spring onions, sliced; 1/4 cup (60 ml) chopped coriander; Juice of 1 lime

www.alive.com

Serves 4 The nori garnish adds umami flavour to this Japanese-inspired rice bowl. If wasabi powder is unavailable, you can use a small minced chilli to bring…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools: