| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 813 |
| Fat | 8.6g |
| Saturates | 1.6g |
| Protein | 36.6g |
| Carbs | 149.5g |
| Sugars | 3.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
To make the teriyaki balls, place the beans (adzuki or red mung beans) in a food processor and process until chunky. Grate the tofu and ginger. Place the bean mixture in a large bowl along with the grated tofu, ginger, soya sauce, fl our and spinach. Stir well to combine. Roll tablespoons of the mixture into balls.
Heat the oil in a large heavy-based frying pan over a medium heat and cook the teriyaki balls, turning, for 4 minutes or until lightly golden. Reduce the heat, add the teriyaki sauce and cook, gently turning, for 4 minutes or until the sauce has thickened slightly.
To make the herby rice, roughly chop the herbs and nori. Mix into the cooked brown rice.
Divide the teriyaki balls and rice between four bowls. Top with the sesame seeds and serve.
