VEGETARIAN SUSHI

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.