Brown rice bowl with edamame, sesame tofu and nori

Ingredients

For 1 serving

• Brown rice40 g
• Edamame60 g
• Tofu120 g
• Sesame seeds5 g
• Nori seaweed1
• Cucumber60 g
• Tamari1 teaspoon
• Sesame oil2 g
• Saltto taste

Contains: soy, sesame

Method

1. The evening before, cook the brown rice in plenty of boiling salted water for about 35 minutes, until tender; drain and keep it in the fridge in a sealed container.
2. In the morning, drain the tofu, pat it dry and cut it into cubes of about 2 cm. Heat the sesame oil in a frying pan over medium-high heat and fry the tofu for 5–6 minutes, until golden; add the tamari, stir until it dries and sprinkle with the sesame seeds.
3. Meanwhile, bring a small pan of water to the boil and blanch the edamame for 3 minutes, until tender; drain. Reheat the rice in a pan or microwave for 1–2 minutes with a splash of water.
4. Wash the cucumber and slice it thinly; cut the nori into thin strips with scissors.
5. Build the bowl with the rice, tofu, edamame, cucumber and nori.