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The Tofu Black Rice Pot

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
SERVES 4

INGREDIENTS

Main
black rice, 100g cooked
35g
Sesame Kale
kale, chopped roughly
40g
toasted sesame oil
1/2 tsp
sea salt
1/2 tsp
toasted sesame seeds
1/2 tsp
Sesame Sriracha Dressing
Sriracha seasoning
1 tsp
light olive oil
10ml
To Assemble
prepared edamame
90g
tofu, seared and cut into 2cm cubes
120g
cucumber, halved and thinly sliced
90g
avocado, thinly sliced
90g
rice vinegar
5ml
low-sodium soy sauce
5ml
toasted sesame oil
1/2 tsp

METHOD

Cook the rice and cool.
In a bowl, toss the chopped kale with sesame oil and sea salt, rub and leave to sit for 15 minutes.
Prepare the rest of the ingredients.
Make the sesame Sriracha dressing.
Start to prepare the bowls, divide the room temperate rice among each.
Top with kale salad, edamame, tofu, cucumber, and avocado.
Drizzle with Sriracha vinaigrette, to taste, and sprinkle with sesame seeds as desired.
Serve at room temperature and enjoy!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 140g
% RNI
Energy kJ
437
5%
614
7%
Energy kcal
105
5%
148
7%
7.1g
10%
10.0g
14%
1.3g
6%
1.9g
9%
0.8g
0%
1.2g
1%
0.33g
5%
0.46g
7%
Protein
3.0g
-
4.3g
-
Carbohydrates
6.5g
-
9.2g

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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