Boil the rice according to the instructions on the package. Stir in the rice vinegar and allow to cool to room temperature.
In the meantime, drain the tofu. Cover a bowl with a clean tea towel and crumble the tofu above it. Press out as much moisture as possible squeezing the tea towel.
Heat the sesame oil in a wok and stir-fry the tofu for 5 minutes on medium heat. Next, add in the ginger and soy sauce. Stir-fry for 5-7 minutes. Season with salt and salt.
Meanwhile, cut the cucumber into slices and cut the nori into pieces.
To serve, divide the rice between bowls and then the tofu, cucumber, nori, seaweed salad, and soybeans. Serve with extra soy sauce.
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Melanie has always had a keen interest in healthy lifestyles, she has completed a Bachelor of Health Science with a Major in Acupuncture, with the final months of study living in a Chinese Medicine Hospital. She is has recently completed her Cert III in Fitness and is currently undertaking her Cert IV in Fitness and holds a Certificate in Chinese Herbal Nutrition and Advanced Diploma in Chinese Herbal Medicine. Read more