Pork and apple rissoles
25 mins
1½ cups raw brown rice or 4 cups cooked brown rice
2 tbsp salt-reduced soy sauce*
2 cloves garlic, crushed
2cm ginger, peeled & minced
1 lemon, juiced
1 tsp sesame seeds
1 tsp sesame oil
400g firm tofu, drained and cut into 1 cm cubes
1 tbsp olive oil
1 avocado, sliced
2 cups red cabbage, shredded
1 large carrot, cut into ribbons
1 cucumber sliced
You can swap:
Step 1
Cook brown rice according to the packet instructions. Cool.
Step 2
Whisk the soy sauce, garlic, ginger, lemon juice, sesame seeds and sesame oil in a large bowl.
Step 3
Add the tofu and gently toss to coat. Marinate for 10 minutes. Drain and reserve the marinade.
Step 4
Heat the olive oil in a non-stick frypan over medium heat and lightly fry tofu until brown and heated through.
Step 5
Divide the rice between 4 shallow bowls. Top with the tofu, avocado, red cabbage and carrot. Drizzle with the reserved marinade.
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