Teriyaki tofu bowl
2 clove(s), crushed
1 tbs, finely grated
300 g, firm, drained, cut into 8 slices
1 cup(s), (200g)
2 medium, grated
2 small, thinly sliced
1 medium, thinly sliced
1 bunch(es), blanched, trimmed, halved lengthways and crossways
- Place soy sauce, garlic and ginger in a small shallow baking dish. Microwave honey on Medium (50%) for 10 seconds or until runny. Add to soy sauce mixture and stir to combine. Arrange tofu slices in a single layer in dish. Turn to coat and chill for 1 hour or overnight to marinate.
- Cook rice following packet instructions or until just tender.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add tofu slices. Cook for 2 minutes each side or until heated through and slightly golden. Serve rice topped with carrot, radish, cucumber, asparagus and tofu. Pour marinade mixture into pan. Simmer for 20 seconds or until heated through. Drizzle over tofu.