Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
Tamari, ginger & sesame dressing
- 1/4 cup pickling liquid from ginger
- 1/2 lemon, juiced
- 2tablespoons tamari
- 1tablespoons sesame oil
- 1 1/4 cup Macro Organic brown rice
- 2 cloves garlic, crushed
- 4centimeters piece ginger, grated
- 2tablespoons oyster sauce
- 300grams Macro firm tofu, cut into cubes
- 1tablespoons Macro Organic extra virgin olive oil
- 200grams Macro Organic mini cucumbers, sliced
- 1 large Hass avocado, cut into wedges
- 250grams carrots, peeled, cut into thin strips
- 100grams pickled ginger
- 100 edamame, blanched
- 1tablespoons sesame seeds, toasted
Description
This tasty bowl brings together the best of Japanese flavours in 20 minutes, making it a perfect meal for busy weeknights or quick lunches.
Method
Step 1 of 4
Cook rice following packet instructions. Set aside to cool.
Step 2 of 4
Meanwhile, to make dressing, combine all the ingredients in a small bowl. Set aside.
Step 3 of 4
Combine garlic, ginger and oyster sauce in a medium bowl. Add tofu and toss to coat. Heat oil in a large frying pan over high heat. Add tofu mixture and cook, stirring occasionally, for 5-6 minutes until golden and caramelised.
Step 4 of 4
Divide rice, tofu, cucumber, avocado, carrot and ginger among bowls. Top with edamame and sesame seeds. Drizzle over dressing. Serve.
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