200g extra-firm tofu, drained
30ml light soy sauce
2 garlic cloves, crushed
1 tbsp lime juice
1 x 5cm piece of ginger, peeled and grated
1 tsp sesame seeds
1 tsp sesame oil
300g rice, cooked
Cucumber, peeled into ribbons
Pickled red onion
- To prep the tofu, wrap the block in a few layers of kitchen paper, then place on a chopping board. Weigh it down with a heavy object like a cast iron pot and allow to press for at least 20 minutes.
- Pat the pressed tofu very dry and cut into small cubes.
- In a bowl, whisk together the soy sauce, garlic, lime juice, ginger, sesame seeds and toasted sesame oil. Add the tofu and gently toss to coat. Allow to sit for 10 minutes. Drain the tofu, reserving the marinade.
- To serve, add rice to the bottom of four bowls. Top with the marinated tofu and as many toppings as you like.
304kcals, 7.5g fat (1.4g saturated), 49.1g carbs (2.2g sugars), 12.8g protein, 1.8g fibre, 0.718g sodium