Summer tofu poke bowl with edamame rice and lime ponzu

Method

1. Bring a large pot of unsalted water to the boil (see tip).
2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Add edamame for final 3 minutes of cook time. Drain well through a sieve.
3. Cut cucumber in half lengthways and thinly slice. Thinly slice avocado and peel carrot into ribbons. Thinly slice radish.
4. Thinly slice tofu and pat dry. Toss in a bowl with sesame seeds and cornflour. Heat oil in a large fry pan on medium-high heat. Cook tofu in batches for 2–3 minutes each side, until golden brown.
5. Combine lime ponzu dressing ingredients in a small bowl.
6. Serve rice and edamame in bowls with tofu and toppings. Drizzle over lime ponzu dressing.

Tip

• Brown rice needs lots of water to cook in, so make sure your pot is filled with plenty of water!
• If you’re short on time or don’t have the ingredients for lime ponzu dressing, a store-bought Japanese-style dressing is a great alternative.