Green Sushi Salad with Crispy Tofu

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 20 mins

Cook: 10 mins

Nutrition per serving:

490 kcals 17g Fats

60g Carbs 22g Protein

  • Dairy Free

  • Gluten Free

  • Vegetarian


  • 8 oz. (250g) sushi rice

  • 1 tbsp. rice vinegar

  • 13.2 oz. (375g) natural tofu

  • 1 tbsp. sesame oil

  • 3 cm ginger, grated

  • 2 tbsp. soy sauce

  • 4 baby cucumbers, sliced

  • few slices nori

  • 4.4 oz. (125g) seaweed salad

  • 7 oz. (200g) edamame beans


  1. Boil the rice according to the instructions on the package

  2. Stir in the rice vinegar and allow to cool to room temperature

  3. In the meantime, drain the tofu

  4. Cover a bowl with a clean tea towel and crumble the tofu above it

  5. Press out as much moisture as possible squeezing the tea towel

  6. Heat the sesame oil in a wok and stir-fry the tofu for 5 minutes on medium heat

  7. Next, add in the ginger and soy sauce

  8. Stir-fry for 5-7 minutes

  9. Season with salt and salt

  10. Meanwhile, cut the cucumber into slices and cut the nori into pieces

  11. To serve, divide the rice between bowls and then the tofu, cucumber, nori, seaweed salad, and soybeans

  12. Serve with extra soy sauce

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© 2019 by Jade Mottley.