brown rice (cooked weight 350g)
spring onion, thinly sliced
avocado, diced (prepped wt 140g)
sugar snap peas, sliced
cucumber, cut into sticks
nori seaweed, cut into small squares
fresh ginger, peeled and finely grated
Blanch or steam the pak choi until slightly tender. Cool.
Marinate the tofu and the sear.
Prepare the other vegetables and mix the dressing.
Once the rice has cooked, cool it and divide it into to 4 bowls, and top with the seared tofu and prepared vegetables.
Serve with the dressing on the side and enjoy!
Per 442g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.