Teriyaki tofu don buri bowls

• total time: 35 minutes

Ingredients

1 cup brown rice

2 1/4 cup water

1 tbsp tamari

Sticky Teriyaki Tofu:

1 tbsp cornstarch

1/2 cup water

1/4 cup tamari

2 tbsp coconut sugar

2 tbsp rice wine vinegar

1 tbsp sesame oil

1/2 tsp chilli flakes

200 grams tofu - cut into cubes

Sesame Cabbage:

1/4 head cabbage - very thinly sliced

1 tbsp sesame oil

3 tbsp sesame seeds

To serve:

1/2 cucumber - cut into cubes

1/2 cup edamame beans - blanched in boiling water for 5 minutes then drained

1/2 carrots - thinly sliced

1 avocado - cut into cubes

2 tbsp sesame seeds

2 tbsp chilli oil - optional

Directions

Preheat the oven to 200C.

Place the brown rice and water in a small pot.

Bring to the boil and reduce to a simmer. Cook for 25 minutes. Once cooked, remove the pot from the heat and set aside.

While the rice is cooking, make the sticky teriyaki tofu. Add everything, except the tofu, to a small pot and bring to the boil, whisking until thick.

Add tofu to a bowl and pour over ½ of the teriyaki sauce. Gently toss to combine and place on a lined baking tray. Bake in the oven for 15 minutes.

For the sesame cabbage, add all of the ingredients to a bowl and lightly toss to combine.

When you are ready to assemble, add 1 tbsp of tamari to the cooked brown rice and mix.

Divide the rice between two bowls and top with the sesame cabbage, carrot, cucumber, edamame beans, avocado and sticky sesame tofu. Drizzle with remaining teriyaki sauce, sesame seeds and optional chilli oil.