Sushi-rice bowl with teriyaki tofu

Lunch

2 Servings, 670 Calories/Serving

35 Minutes

Short grain sushi rice is slightly sticky when it’s cooked and when it’s seasoned with rice vinegar it offers the some of the same great flavors of a sushi dinner. Instead of raw fish, Chef Justine tops the rice with teriyaki-seasoned tofu and an assortment of healthy, colorful vegetables.

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Ingredients

  • 1 cup sushi rice
  • 2 tablespoons rice seasoning (rice vinegar-sugar-salt)
  • ¼ ounce ginger
  • 1-2 cloves garlic
  • 12 ounces tofu
  • 1 English cucumber
  • 1 red pepper
  • 2 tablespoons black sesame seeds
  • ¼ cup teriyaki sauce (tamari-brown sugar-mirin)
  • 2 ounces pea shoots
  • 2 tablespoons rice seasoning (rice vinegar-sugar-salt)
  • ¼ ounce ginger
  • 1-2 cloves garlic
  • 12 ounces tofu
  • 1 English cucumber
  • 1 red pepper
  • 2 tablespoons black sesame seeds
  • ¼ cup teriyaki sauce (tamari-brown sugar-mirin)
  • 2 ounces pea shoots

Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice until the water runs clear.
In a sauce pot over high heat, bring 1¼ cups water to a boil. Add the rice and rice seasoning, cover and reduce the heat to a simmer. Cook until the rice is tender but slightly chewy, 15 to 18 minutes.

2

Prep the vegetables

  • Peel and finely chop the ginger.
  • Finely chop the garlic.
  • Cut the tofu into 1-inch cubes.
  • Slice the cucumber in half lengthwise and then slice crosswise into thin half moons.
  • Seed and thinly slice the pepper.

3

Toast the sesame seeds

In a frying pan over medium heat, toast the sesame seeds until fragrant, 3 to 5 minutes. Transfer the seeds to a plate and wipe the pan clean with a paper towel.

4

Cook the tofu

In the same pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the ginger and garlic, and cook, stirring, until just fragrant, 30 seconds to 1 minute. Add the teriyaki sauce, ¼ cup water, and the tofu. Cover and cook, turning the tofu once halfway through, until the tofu has heated through and the sauce has reduced by half, 8 to 10 minutes. Push the tofu to one side of the pan and add the pea shoots to the other side. Cover and cook until the pea shoots are just wilted, 30 seconds to 1 minute.

5

Serve

Transfer the rice to individual bowls. Arrange the tofu, pea shoots, cucumber, and peppers on top of the rice. Spoon any remaining sauce over the tofu and sprinkle with the sesame seeds.

Nutrition per serving: Calories: 670, Protein: 29g, Total Fat: 21g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: g,7.5 Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrate: 91 g, Fiber: 7 g, Added Sugar: 21 g, Sodium: 890 mg