Tofu Sushi Bowls

SERVES:

DIFFICULTY:
Easy

PREP TIME:
25

COOK TIME:

Ingredients

For the marinated tofu

450 g firm tofu
¼ cup mirin
3 tbsp reduced salt soy sauce or tamari
1 tbsp rice wine vinegar
1 tsp low GI honey
2 tbsp ginger grated
1 tsp sesame oil

For the sushi bowls

3 cups low GI brown rice cooked
1 cucumber sliced into sticks
1 carrot peeled into ribbons
1 avocado sliced
1 cup frozen edamame beans
2 nori sheets sliced into ribbons (optional)
1 tbsp sesame seeds toasted (optional)
pickled ginger (optional)

Method

Drain the tofu and then press between a few pieces of paper towel to remove any excess moisture. (To make sure you get all the moisture out, you might like to put the tofu wrapped in paper towel between two heavy plates for 20 minutes)
Cut the tofu into small cubes (around 2-3cm)
In a shallow bowl, whisk together the tofu marinade ingredients and then add tofu cubes. Mix gently to coat the tofu and leave to marinade for 15 minutes
Meanwhile, prepare the remaining bowl ingredients (cucumber, carrot, avocado,and nori, sesame seeds and ginger if using)
Remove the tofu but keep the marinade liquid
To assemble the bowls: divide the cooked low GI brown rice, sliced cucumber, carrot ribbons, sliced avocado, edamame, and tofu into four bowls. Drizzle the leftover marinade over the bowls
Top each of the bowls with the sliced nori and toasted sesame seeds and pickled ginger if using

Notes

You can also lightly pan fry the tofu for about 10 mins.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)