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Green Sushi Box

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
GROUP SALADS
SERVES 4

INGREDIENTS

Main
tofu, cubed
350g
brown rice (cooked weight 350g)
120g
coriander, chopped
3 tbsp
pak choi, sliced
200g
spring onion, thinly sliced
1
avocado, diced (prepped wt 140g)
200g
sugar snap peas, sliced
200g
mung bean sprouts
200g
cucumber, cut into sticks
200g
nori seaweed, cut into small squares
4 sheets
roasted sesame seeds
10g
coriander, chopped
20g
Tofu Marinade
sesame oil
1 tsp
soy sauce, tamari
1 tsp
rice vinegar
1 tbsp
clove garlic, minced
1
red chili, chopped
½
fresh ginger, peeled and finely grated
2 inch
Dressing
rice vinegar
2 tbsp
olive oil
2 tbsp
soy sauce, tamari
1 tsp

METHOD

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!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 442g
% RNI
Energy kJ
331
3%
1464
17%
Energy kcal
79
3%
350
17%
3.6g
5%
15.7g
22%
0.6g
3%
2.6g
13%
1.1g
1%
4.8g
5%
0.09g
1%
0.40g
6%
Protein
3.4g
-
15.2g
-
Carbohydrates
7.8g
-
34.7g
-

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.

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