Kinpira-Style Carrot, Parsnip and Fried Tofu Stir-Simmer
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Ingredients
- 3 carrot, julienned
- 2 parsnips, cubed
- 3 fried tofu pouches (aburaage)
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp caster sugar
- 1 tbsp toasted sesame seeds
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 456 kcal
- Protein
- 9.8 g
- Carbohydrate
- 79.5 g
- of which sugars
- 13 g
- Fat
- 9 g
- of which saturates
- 1.3 g
- Fibre
- 6.5 g
- Salt
- 2.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Cut the parsnips into thin matchsticks to match the julienned carrot, and slice the fried tofu pouches into strips.
- 3
Heat the sesame oil in a frying pan or wok over a medium-high heat and stir-fry the carrot and parsnip for 4-5 minutes until starting to soften.
- 4
Add the fried tofu, soy sauce, mirin and caster sugar and 3 tbsp water.
- 5
Simmer for 6-8 minutes, stirring often, until the vegetables are tender and the liquid has reduced to a sticky glaze.
- 6
Scatter with the toasted sesame seeds and serve over bowls of the rice.
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