Teriyaki tofu donburi with edamame and sesame

Ingredients

For 1 serving

• Tofu180 g
• Sushi rice40 g
• Edamame80 g
• Spring onions20 g
• Tamari1 tablespoon
• Mirin10 g
• Maple syrup5 g
• Ginger4 g
• Cornstarch4 g
• Sesame seeds5 g
• Peanut oil4 g
• Nori seaweed1

Contains: nuts, soy, sesame,

Method

1. Rinse the sushi rice until the water runs almost clear, put it in a small pan with about one and a quarter times its volume of water, bring to the boil, cover and cook over the lowest heat for 12 minutes without lifting the lid; turn off the heat and leave covered.
2. Meanwhile bring a small pan of water to the boil and blanch the edamame for 4 minutes, until tender; drain.
3. In a small bowl mix the tamari, mirin, maple syrup, grated ginger, cornflour and half a glass of cold water, until the cornflour has dissolved.
4. Pat the tofu dry and cut it into slices about 1.5 cm thick; heat the peanut oil in a non-stick pan over medium-high heat and brown the slices for 3 minutes per side, until crisp.
5. Pour the sauce over the tofu and let it glaze over medium heat for 1–2 minutes, turning the slices, until the sauce is thick and glossy.
6. Meanwhile thinly slice the spring onions, toast the sesame in a dry small pan for a minute until fragrant and snip the nori into thin strips with scissors.
7. Put the rice in the bowl, lay the tofu with its sauce and the edamame on top and finish with the spring onions, sesame and nori.