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Crispy tofu brown rice nori wraps with pickled cucumber

Name: Crispy tofu brown rice nori wraps with pickled cucumber
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250g packet microwave brown rice; 1 tbs gluten-free soy sauce; 1/4 cup nori komi furikake (Japanese rice seasoning – from Asian grocers and selected supermarkets); 1 tbs apple cider vinegar; 1/2 tsp wasabi paste; 1/2 tsp sesame oil; 1cm (5g) piece ginger, finely grated; 1 tbs extra virgin olive oil; 300g firm tofu, cut into 8 x 1cm batons; 4 sheets nori; 1 cup (25g) watercress sprigs; 1/2 cup (50g) mung bean sprouts; 1 cup (50g) snow peas, blanched, refreshed, sliced; 1 cucumber, cut into thin wedges; 1/3 cup (80ml) apple cider vinegar

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Crispy tofu brown rice nori wraps with pickled cucumber

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by Phoebe Wood

Feb 01, 2017

Fast, fresh and above all, tasty. These crispy tofu brown rice nori wraps deliver on all fronts.

250g packet microwave brown rice
1 tbs gluten-free soy sauce
1/4 cup nori komi furikake (Japanese rice seasoning – from Asian grocers and selected supermarkets)
1 tbs apple cider vinegar
1/2 tsp wasabi paste
1/2 tsp sesame oil
1cm (5g) piece ginger, finely grated
1 tbs extra virgin olive oil
300g firm tofu, cut into 8 x 1cm batons
4 sheets nori
1 cup (25g) watercress sprigs
1/2 cup (50g) mung bean sprouts
1 cup (50g) snow peas, blanched, refreshed, sliced

Sesame-pickled cucumber

1 cucumber, cut into thin wedges
1/3 cup (80ml) apple cider vinegar
1/2 tsp sesame oil

Method

1.

For the pickled cucumber, place the cucumber, vinegar, sesame oil and 1 1/2 tsp sea salt flakes in a bowl. Set aside for at least 10 minutes to pickle.
2.

Cook the rice according to packet instructions, then place in a bowl with soy, furikake, vinegar, wasabi, sesame oil and ginger. Toss to combine. Cool completely.
3.

When ready to serve, heat olive oil in a non-stick frypan over high heat. Season tofu, then cook, turning, for 5 minutes or until light golden.
4.

Divide rice mixture among nori and spread over. Top each with two tofu batons, then divide watercress, sprouts, snow peas and pickled cucumber among nori.
5.

Roll up and serve immediately.