Tofu Teriyaki Poke Bowl

• 180 g Sushi rice
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce
• 2 tbsp Mirin
• 90 ml Teriyaki sauce
• 1 clove Garlic
• 10 g Ginger root, peeled
• 300 g Extra-firm tofu
• 120 g Edamame, shelled
• ½ medium Cucumber
• 2 Spring onion
• 2 tsp Roasted sesame seeds
• 1 piece Nori sheets

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. Stir the rice vinegar, soy sauce and mirin together in a bowl. Fold this through the warm rice, then cover and leave to cool slightly while you prepare the toppings.
3. Finely grate the garlic and ginger, then stir into the teriyaki sauce. Cut the tofu into bite-sized cubes.
4. Heat a large frying pan over a medium heat and add the tofu in a single layer. Cook for 6 to 8 minutes, turning, until lightly golden at the edges. Pour in the teriyaki mixture and simmer for 2 to 3 minutes, tossing, until the tofu is glossy and the sauce lightly thickens.
5. Cook the edamame in boiling water for 2 to 3 minutes until tender, then drain well. Halve the cucumber lengthways and slice, and finely slice the spring onion.
6. Divide the rice between two bowls. Top with the cucumber, edamame and teriyaki tofu, then sprinkle over the spring onion and roasted sesame seeds. Cut or tear the nori into strips and serve alongside or scattered over the bowls.

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