Tofu Sesame Poke Bowl

• 180 g Sushi rice
• 2 tbsp Rice vinegar
• 3 tbsp Soy sauce
• 1 tbsp Maple syrup
• 2 tbsp Sesame oil
• 1 clove Garlic
• 10 g Ginger root, peeled
• 300 g Firm tofu
• 120 g Edamame, shelled
• ½ medium Cucumber
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the sushi rice in a sieve under cold water until the water runs mostly clear. Tip into a saucepan, cover with fresh water and bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave, still covered, for 10 minutes.
2. Fold the rice vinegar through the warm rice, then cover and set aside to cool slightly. Meanwhile, finely grate the garlic and ginger into a bowl and stir in the soy sauce, maple syrup and 1 tbsp of the sesame oil.
3. Cut the tofu into bite-sized cubes and toss through the sesame marinade. Leave to marinate for 10 minutes while you prep the rest of the bowl, stirring once or twice so it coats evenly.
4. Cook the edamame in boiling water for 2 to 3 minutes until tender, then drain well and cool. Halve the cucumber lengthways and slice, and finely slice the spring onion.
5. Divide the rice between two bowls and top with the cucumber, edamame and marinated tofu. Drizzle over the remaining 1 tbsp sesame oil, then finish with the spring onion and roasted sesame seeds.

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