Marinated tofu poke with pineapple and red cabbage

Ingredients

For 1 serving

• Basmati rice70 g
• Tofu150 g
• Pineapple70 g
• Red cabbage70 g
• Edamame40 g
• Soy sauce15 ml
• Sesame oil5 g
• Maple syrup1 teaspoon
• Sesame seeds5 g
• Cilantroto taste

Contains: gluten, soy, sesame

Method

1. Rinse the basmati rice, add it to a pan of boiling water and cook over medium heat for 12 minutes, until tender; drain and spread it on a plate to cool slightly.
2. Meanwhile drain the tofu, pat it dry with kitchen paper and cut it into 2 cm cubes; mix the soy sauce, sesame oil and maple syrup in a bowl and leave the tofu to marinate for 10 minutes.
3. In the meantime bring a small pan of water to the boil and cook the edamame for 4 minutes, until tender but firm; drain and run them under cold water.
4. Heat a non-stick pan over medium-high heat, add the tofu with its marinade and fry for 6–8 minutes, turning often, until golden and the marinade has reduced to a glaze.
5. Remove the core of the red cabbage and slice it very finely; peel the pineapple, cut out the hard core and dice the flesh; wash the coriander and pick the leaves.
6. Assemble the bowl with the rice at the bottom, then the tofu, cabbage, pineapple and edamame, and finish with the sesame seeds and coriander leaves.