Tofu (firm): 100g (3.5 oz), Brown rice: 50g (1/4 cup, dry weight), Avocado: 50g (1/2 small), Cucumber: 50g (1/3 medium, diced), Carrot: 30g (1 small, grated), Edamame: 30g (1/4 cup, shelled), Nori: 5g (1 sheet, cut into strips), Soy sauce (low sodium): 10ml (2 tsp), Rice vinegar: 10ml (2 tsp), Wasabi paste: 2g (1/2 tsp), Pickled ginger: 10g (2 tsp), Sesame seeds: 5g (1 tsp), Sesame oil: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Cook 50g brown rice according to package instructions. Once cooked, stir in 5ml rice vinegar and let cool. 2. Press 100g tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes. 3. Heat 5ml olive oil in a non-stick skillet over medium-high heat. 4. Season tofu with 1g salt and 1g black pepper, then cook until golden on all sides, about 5-7 minutes. 5. In a small bowl, mix 10ml soy sauce, 5ml rice vinegar, and 5ml sesame oil to make the dressing. 6. In a serving bowl, arrange the cooked rice as the base. 7. Top with the cooked tofu, 50g diced cucumber, 30g grated carrot, 30g edamame, and 50g sliced avocado. 8. Sprinkle with 5g nori strips and 5g sesame seeds. 9. Serve with the dressing, 2g wasabi paste, and 10g pickled ginger on the side.
