SUMMER TOFU POKE BOWL

Serves 4

Ready in 30 minutes

Ingredients

Rice

■ 1 cup brown rice

■ 450g edamame beans

Bowl fillings

■ 1 telegraph cucumber, cut in half lengthways and thinly sliced

■ 1 avocado, thinly sliced

■ 1 carrot, peeled into ribbons

■ 2 radishes, thinly sliced

Tofu

■ 600g tofu, sliced 1cm

■ 10g sesame seeds

■ 1 tablespoon cornflour

■ 2 teaspoons olive oil

To serve

■ 1 bunch coriander, leaves picked

■ 100g lime ponzu

Method

Bring a large pot of unsalted water to the boil (see tip).

Cook rice & edamame: Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Add edamame for final 3 minutes of cook time. Drain well through a sieve.

Prep bowl fillings: Cut cucumber in half lengthways and thinly slice. Thinly slice avocado and peel carrot into ribbons. Thinly slice radish.

Prep & cook tofu: Cut tofu into 1-centimetre slices and pat dry. Toss in a bowl with sesame seeds and cornflour. Heat oil in a large pan on medium-high heat. Cook tofu in batches for 2-3 minutes each side, until golden brown.

To finish: Pick coriander leaves.

Serve: Rice and edamame in bowls with tofu and bowl fillings. Drizzle over lime ponzu and sprinkle over coriander.

Tip: Brown rice needs lots of water to cook in, so make sure your pot is filled with plenty of water.