Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Sticky marmite tofu with pickled shiitake mushrooms and kombu rice

Asian 30 Mins Prep · 30 Mins Cook

Rinse the rice (sushi rice or short-grain rice) in cold water and drain. Place in a medium-sized pot along with 625ml of water, 1 tablespoon (14ml) of rice vinegar, 2 tablespoons of soya sauce, sesame oil and kombu on top. Place the lid on top and bring to a boil. Lower the heat and cook for approx. 15-20 minutes, or until the rice has absorbed all the liquid. Set aside and keep warm.
Quarter the shiitake mushrooms. In a small pot, bring the mushrooms, sugar, 125ml of soya sauce, 125ml of vinegar and 250ml of water to a simmer over a medium-high heat. Cook, stirring occasionally until the sugar has dissolved, approx. 5 minutes. Transfer the mushrooms to a sterilised jar. Cover and chill for at least 1 hour.
Drain the tofu and pat it dry with a paper towel. Slice the tofu into 2cm cubes. Heat the oil in a large cast-iron or nonstick pan over a medium-high heat. Add the tofu and fry on either side for approx. 2-3 minutes or until golden and crisp on both sides. In a small bowl combine 1 tablespoon ((14ml) of soya sauce, Marmite and honey and stir until combined. Lower the heat and stir in the Marmite sauce. Cook for approx. 2 minutes or until the sauce becomes thick and glossy and coats the tofu. Add in the nigella seeds and stir to coat.
Finely slice the radish and cucumber. Blanch the edamame beans.
Divide the rice between four bowls and top with the tofu, pickled shiitake, edamame beans, finely sliced radish, cucumber and pickled ginger.