Teriyaki tofu donburi bowl

Method

Steam it  

1. Boil a kettle of water.  
2. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to the lowest heat and cook for 12 minutes. Turn off heat and steam, covered for 5 more minutes. Do not lift lid during cooking.  

Fry it  

1. Pat tofu dry and dice 2cm. 
2. Place in a bowl and gently toss with cornflour, until well coated. 
3. Season lightly with salt and pepper. 
4. Heat oil in a fry pan on a high heat and cook tofu for 8-10 minutes, turning often, until golden. 
5. Add teriyaki sauce and cook for about 2 minutes, until sauce has reduced slightly and become sticky.   

Boil it  

1. Place edamame in pot of boiling water.  
2. Return to the boil and cook for 5 minutes.  
3. Drain once cooked.  

Slice it 

1. Cut cucumber in half lengthways and thinly slice.  
2. Thinly slice avocado.  
3. In a bowl, mix mayo and sesame oil. 

Eat it 

1. Top rice with edamame, tofu, cucumber, avocado and a dollop of sesame mayo. 

Dig in! 

Tip

Switch cucumber and avocado for bok choy and carrot ribbons in the winter months.