Rice bowl with tofu, edamame and avocado

Method

1. Wrap the firm tofu in a clean cloth and press it under a heavy pan for 10 minutes, then cut it into 2 cm cubes.
2. While the tofu presses, rinse the rice in a sieve and tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat to low and cook for 12 minutes, then leave it off the heat with the lid on for 5 minutes.
3. Put the edamame in a heatproof bowl, cover with boiling water and leave for 3 minutes, then drain. Slice the cucumber and radishes, peel and grate the carrot, and halve, stone and slice the avocado.
4. Warm the sesame oil in a non-stick frying pan over a medium heat. Add the tofu and fry for 8 to 10 minutes, turning every couple of minutes, until golden on all sides.
5. Take the pan off the heat, add the soy sauce and toss until it has coated the tofu and mostly bubbled away.
6. Fork half the rice vinegar through the rice and share it between two bowls.
7. Top with the tofu, edamame, cucumber, avocado, carrot and radishes, then sprinkle over the rest of the vinegar and the sesame seeds.

Tip Press the tofu properly, as the dry surface is what lets it brown instead of steaming. Any crisp vegetable works in place of the radishes.

Photo made with AI.

From Nosha · nosha.app