VEG­E­TAR­IAN SUSHI

SERVES 4 HANDS-ON TIME 10 MIN­UTES COOK­ING 15–20 MIN­UTES, PLUS RICE COOK­ING TIME

Prevention (Australia) - - Food Simple Meals -

1 quan­tity Sushi Rice (see recipe, page 136)

8 eggs, soft-boiled (see how in Sesame Egg

recipe, page 136)

600g firm tofu cut into 1.5cm thick slices,

pat­ted dry with a pa­per towel

1 cup frozen peas, boiled and drained

100g pod­ded frozen broad beans, boiled and drained 100g red cab­bage, shred­ded

100g but­ton mush­rooms, thinly sliced

12 snow peas, shred­ded

Heat fry­ing pan over medium heat and spray with olive oil. Cook the tofu for 3 min­utes each side or un­til golden. Di­vide all the in­gre­di­ents among 4 small shal­low bowls and serve im­me­di­ately.

NU­TRI­TION (per serv­ing) 2818 kJ/674 cal. Pro­tein 41.5g. Sat­u­rated fat 3.8g. Carbs 71.7g. Fi­bre 14g. Sodium 217mg.

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