Simple Wholefoods by Sophie Steevens

Author:Sophie Steevens
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2021-01-19T00:00:00+00:00

Preheat the oven to 200°C (400°F) fan-bake. Line a baking tray with baking paper.

Place the rice and water in a saucepan, cover, and bring to a boil. Reduce heat and simmer for about 25 minutes, or until the water has absorbed and the rice is soft.

For the Teriyaki sauce, place all the ingredients in a bowl and whisk to combine.

Heat a large non-stick frying pan over medium–high heat. Add the tofu and Teriyaki sauce and cook for about 1 minute, or until the sauce begins to bubble. Reduce heat and simmer, stirring occasionally, for about 10 minutes.

At this point, the tofu is ready to serve. However, for a firmer, slightly crispy texture, transfer to the prepared tray along with any excess sauce from the pan. Spread out evenly. Bake for about 15–18 minutes, or until the tofu is beginning to crisp around the edges.

To serve, divide the rice evenly between four bowls, followed by the cucumber, capsicum and tofu. Top with avocado, pine nuts and sesame seeds. Add any other toppings, such as pickled ginger, carrot, nori strips, vegan mayo and lime wedges.

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