Japanese Tofu
with Pickled Carrot & Wasabi Mayonnaise
A healthy bowl of abundance that is full of your favourite sushi elements – with none of the fuss. Every element is perfectly balanced: from freshly pickled carrots to brown rice and Japanese tofu, crispy cucumber to spicy wasabi infused mayonnaise and black sesame seeds, every bite is a delight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
brown rice
2
carrots
2 tbs
mayonnaise
(Contains: Eggs;)
¼ sachet
wasabi
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1
cucumber
1 bunch
spring onions
½ sachet
black sesame seeds
(Contains: Sesame; May be present: Peanuts, Tree Nuts, Gluten, Milk, Soy.)
½
lemon
Not included in your delivery
3 cup
water
2 tsp
rice wine vinegar
1 tbs
warm water
1 tsp
vegetable oil
1 tsp
white sugar
Utensils
Cooking Steps
To prepare the ingredients, rinse the brown rice well. Peel the carrots into ribbons, cut the cucumber on the diagonal, slice the spring onions and cut the lemon into wedges.
Place the brown rice and water into a medium saucepan over high heat and bring to the boil. Reduce the heat to medium and simmer for 10-12 minutes or until the brown rice is soft. Drain well.
Meanwhile, combine the white sugar, rice wine vinegar and half of the warm water into a large shallow bowl. Stir to combine, then add in the carrot and stir again to ensure the carrot is coated in the pickling liquid. Set aside.
In a small bowl, combine the mayonnaise, wasabi and the remaining warm water until smooth. Set aside.
Heat the vegetable oil in a small frying pan over a medium heat. Add the Japanese tofu and cook for 2-3 minutes on each side, or until warmed and golden brown. Remove from the pan and cut each square diagonally into triangles.
To serve, spoon the brown rice into the two bowls and top with the tofu, cucumber, pickled carrot and spring onion. Drizzle with the wasabi mayonnaise dressing. Sprinkle with the black sesame seeds and serve with the lemon wedges.
