• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 
10 minutes, then remove pan from heat and keep covered until rice is 
tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so don’t peek! 

• Meanwhile, roughly chop cucumber.
• In a large bowl, combine cucumber, mixed salad leaves and sesame 
dressing. Toss to combine. Season to taste with salt and pepper. 

Little cooks: Take the lead and toss the salad!

• Cut plain tofu (see ingredients) into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium- high heat.

• When oil is hot, cook tofu in batches, turning occasionally, 4-5 minutes.

• Return all tofu to pan, then add teriyaki sauce and the brown sugar and toss to combine. 

• Divide rice between bowls.

• Top with Japanese sesame salad and teriyaki tofu. Spoon over any remaining teriyaki sauce.

• Garnish with mixed sesame seeds.

• Serve with pickled ginger. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the sesame seeds!