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