Teriyaki tofu skewers with crunchy rice salad
Pop these Japanese-inspired kebabs on the barbie for a gorgeous grill-up
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Cooking tools:
- Skewer
- Grater
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Saucepan
- Colander
- Baking sheet
- Oven
- Stove
- Serving bowl
- Spoon
Ingredients
- 2 level tbsp teriyaki sauce
- 3cm piece fresh root ginger, peeled and grated
- 800g plain extra-firm tofu, drained and cut into bite-size cubes
- 200g dried brown rice
- 2 tbsp light soy sauce
- 2½ tbsp rice vinegar
- ½ white cabbage, shredded
- 2 large carrots, coarsely grated
- 150g sugar snap peas, halved lengthways
- 15g fresh chives, chopped
- 1 bunch spring onions, half finely sliced, half cut into 2.5cm pieces
- 1 cal cooking spray*
- 2 level tsp sesame seeds
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