Brown rice bowl with tamari tofu, soft egg, edamame and carrots

Ingredients

For 1 serving

• Brown rice50 g
• Tofu100 g
• Eggs1
• Edamame50 g
• Carrots60 g
• Tamari1 tablespoon
• Sesame oil1 teaspoon
• Sesame seeds5 g
• Ginger5 g

Contains: eggs, soy, sesame

Method

1. Rinse the brown rice and cook it in plenty of boiling salted water for 30–35 minutes, until tender; drain.
2. Meanwhile pat the tofu dry with kitchen paper and cut it into 2 cm cubes; peel and grate the ginger and mix it with the tamari.
3. Bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 7 minutes for a creamy yolk; add the edamame for the last 4 minutes. Drain, cool the egg in cold water and peel it.
4. Heat the sesame oil in a non-stick pan over medium-high heat and fry the tofu for 6–8 minutes, until golden on all sides; pour in the ginger tamari and toss for 1 minute, until it glazes.
5. Peel the carrots and cut them into julienne or grate them coarsely; toast the sesame seeds in a small dry pan for a minute, until golden.
6. Build the bowl with the rice, the glazed tofu, the edamame, the carrots and the halved egg, and finish with the sesame seeds.