Cook the jasmine rice according to the packet instructions. Blanch the edamame briefly in boiling water and drain.
Cut the tofu into cubes and pat it dry well. Cut the carrot into thin sticks, slice the cucumber and cut the spring onion into rings.
For the teriyaki sauce, stir the soy sauce with the maple syrup, grated ginger and crushed garlic.
Heat the sesame oil in a frying pan and fry the tofu over a high heat until golden brown all over. Add the sauce and let it reduce briefly until the tofu is glossy and glazed.
Divide the rice between bowls and arrange the edamame, carrot, cucumber and teriyaki tofu on top.
Sprinkle with sesame seeds and spring onion and serve straight away.
Good to know
A bowl like this is just right when you want something quick that's still fresh and a proper meal. Warm, savoury, crunchy – and refreshingly uncomplicated.
Swaps
Jasmine rice → brown rice (also provides fibre and minerals). Maple syrup → date paste (less processed, brings small amounts of minerals). Tofu → tempeh (also provides fibre, usually a little stronger in flavour). Sesame oil → olive oil or avocado oil (mainly monounsaturated fatty acids).
Allergens
Contains soya, sesame and gluten (wheat in the soy sauce; tamari is a gluten-free alternative). Generally suitable for children, though go easy on the salt for them; in pregnancy, fine with good kitchen hygiene and tofu that is heated right through.
