Tamari-marinated tofu with black rice and cucumber

Ingredients

For 1 serving

• Black rice40 g
• Tofu120 g
• Tamari1 tablespoon
• Ginger3 g
• Cucumber80 g
• Sesame oil1 teaspoon
• Sesame seeds4 g
• Saltto taste

Contains: soy, sesame

Method

1. Bring a large pan of water to the boil, salt it and add the black Venere rice; cook over medium heat for 35 minutes, until the grains are tender but still firm to the bite (or use ready-cooked rice).
2. Meanwhile drain the tofu, pat it dry with kitchen paper and cut it into cubes of about 2 cm; peel and grate the ginger.
3. Put the tofu in a bowl with the tamari and ginger, toss gently and leave to marinate for 10 minutes, turning halfway.
4. Wash the cucumber and slice it thinly.
5. Heat the sesame oil in a frying pan over medium-high heat, lift the tofu out of the marinade and fry it for 6–8 minutes, turning, until golden on all sides; at the end pour in the leftover marinade and let it reduce for a few seconds.
6. Drain the rice and build the bowl with the rice, tofu, cucumber and sesame seeds.