Tofu (firm): 120g (4.2 oz), Brown rice: 40g (1/5 cup, dry weight), Broccoli: 80g (1 cup, florets), Carrot: 50g (1 medium, grated), Cucumber: 50g (1/3 medium, sliced), Avocado: 30g (1/4 medium), Edamame (shelled): 30g (1/4 cup), Sesame seeds: 5g (1 tsp), Soy sauce: 10ml (2 tsp), Rice vinegar: 5ml (1 tsp), Maple syrup: 5g (1 tsp), Sriracha: 5g (1 tsp), Sesame oil: 5ml (1 tsp), Cornstarch: 10g (1 tbsp), Olive oil: 5ml (1 tsp), Salt: to taste, Black pepper: to taste
1. Cook 40g dry brown rice according to package instructions (usually 30–40 minutes), then set aside. 2. Press tofu to remove excess moisture, cut into 2 cm cubes, and toss with cornstarch. 3. Heat olive oil in a nonstick pan on medium heat, cook tofu cubes until golden and crispy (6-8 minutes). Remove and set aside. 4. Whisk together soy sauce, rice vinegar, maple syrup, sriracha, sesame oil, salt, and pepper for the sauce. 4. Steam or blanch broccoli florets until tender but crisp (3-4 minutes). 5. Combine cooked rice, tofu, broccoli, grated carrot, sliced cucumber, diced avocado, and edamame in a bowl. Toss with the sauce. 6. Sprinkle sesame seeds over the top and serve.
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