Enjoy all the flavour and fun of sushi without the fuss in this easy deconstructed dish. Start with garlic-ginger rice, add crisp panko-crumbed tofu, sesame-flavoured greens and crisp cucumber, then drizzle with wasabi mayo to tie it all together.
wasabi mayo(ContainsEgg, Soy)
Japanese tofu(ContainsSoy, GlutenMay be presentPeanuts, Sesame)
sesame oil blend(ContainsSesame)
black sesame seeds(ContainsSesame)
water (for the rice)
water (for the mayo)
soy sauce(ContainsSoy, Gluten)
Finely grate the garlic (or use a garlic press). Finely grate the ginger. In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim and halve the green beans. Roughly chop the Asian greens. Thinly slice the cucumber. In a small bowl, combine the wasabi mayonnaise (if using) and water (for the mayo).
TIP: Wasabi has a strong horseradish flavour so use less if you aren't a fan or add a little plain mayo from the pantry to mellow the flavour. Adding water to the wasabi mayo makes it easier to drizzle.
In a medium bowl, add the mayonnaise and pieces of Japanese tofu. Toss to coat. Transfer to a second bowl containing the panko breadcrumbs and toss to coat. Set aside on a plate.
When the rice has 10 minutes cook time remaining, heat a medium frying pan over a medium-high heat with enough oil to coat the base of the pan. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel and season with salt and pepper.
TIP: Turn the tofu gently to prevent the crumbs falling off!
Wipe out the frying pan and return to a mediumhigh heat with the sesame oil blend (see ingredients list). Add the green beans and cook until nearly tender, 3-4 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper.
Divide the garlic-ginger rice between bowls. Top with the crumbed tofu, sesame greens, cucumber and drizzle with the wasabi mayo (if using). Drizzle with a little soy sauce if you like, and sprinkle with the black sesame seeds.