Ingredients

• 100g/3½oz firm tofu
• drained
• 50g/1¾oz sushi rice
• 25g/1oz frozen soya beans
• low-calorie cooking spray
• 4 radishes
• thinly sliced
• ¼ small cucumber
• halved lengthways
• seeds removed
• cut into thin matchsticks
• ¼ small carrot
• peeled and cut into thin matchsticks
• 3 spring onions
• thinly shredded
• 1 tsp toasted sesame seeds
• 1 tbsp Japanese pickled ginger
• drained
• to serve
• ½ lime
• finely grated zest and juice
• ½ level tsp runny honey
• or vegan alternative such as agave syrup
• ½ tbsp tamari or dark soy sauce
• ½ tsp rice vinegar
• dash toasted sesame oil

Directions

• To make the sushi bowl
• wrap the tofu in kitchen paper
• sandwich between two plates or chopping boards and weigh down with a few tins from your cupboard. Leave to drain for 15 minutes.
• Meanwhile
• bring a large saucepan of water to the boil and boil the sushi rice for 8–10 minutes
• or until just cooked. Drain
• place back in the pan
• cover and set aside.
• Bring a small saucepan of water to the boil and cook the soya beans for 2 minutes
• or until tender. Drain
• refresh under cold water and set aside.
• To make the dressing
• put the lime zest
• juice and honey (or agave) in a small saucepan and simmer for 1 minute. Stir in the tamari
• vinegar and sesame oil and set aside.
• Cut the tofu into 1.5cm/½in cubes. Spray a large frying pan with a little low-calorie cooking spray and place over a medium-high heat. Add the tofu and cook for 1 minute on each side until crisp and golden brown.
• Place the rice in a bowl or lunchbox and stir in the dressing. Top with the soya beans
• radishes
• cucumber
• carrot and two-thirds of the spring onions. Sprinkle over the tofu
• remaining spring onions and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat.