Low-Cal Saucy Tofu Rice Bowls

Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.

Meanwhile, bring a small saucepan of water to the boil for the edamame. Thinly slice the cucumber. Crush or finely chop 2 garlic cloves. Pick the coriander leaves and finely chop the stems. Cut the tofu into 2cm cubes. Combine 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.

Heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Add the garlic and coriander stems and cook, stirring, for 30 secs. Add the stir-fry sauce and 2 tbs water and cook, stirring, for 1-2 mins until slightly reduced. Remove the pan from the heat.

While the tofu is cooking, add the edamame to the pan of boiling water, return to the boil and cook for 2 mins. Drain. Add the edamame to the rice and stir to combine.

Drain the cucumber, reserving the pickling liquid. Divide the rice and edamame, saucy tofu and pickled cucumber among bowls. Drizzle with the reserved pickling liquid and scatter with the coriander leaves. Enjoy!

Edamame are young, green soybeans (unlike the hard, mature soybeans that are used to make soy milk and tofu) that are popular in Japanese cuisine. They're often served in their pods as a tasty snack or can be hulled and added to a wide range of dishes.