Ingredients

  • Red adzuki beans 1 x 400g tin
  • Extra firm tofu 300g
  • Fresh ginger 5cm piece
  • Soya sauce 1 tbsp
  • SpinneysFOOD All-Purpose Flour 30g
  • SpinneysFOOD Organic Baby Spinach 30g
  • Sesame oil 2 tsp
  • Teriyaki sauce 4 tbsp
  • SpinneysFOOD Fresh Coriander A handful
  • SpinneysFOOD Fresh Parsley A handful
  • Nori (dried seaweed) 1 sheet
  • Cooked brown rice 400g
  • Toasted sesame seeds 1 tsp

Nutrition (Per serving)

  • 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."

Adzuki bean and tofu teriyaki balls with herby brown rice

Asian 25 Mins Prep · 15 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4.
  2. 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.
  3. 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.
  4. To make the herby rice, roughly chop the herbs and nori. Mix into the cooked brown rice.
  5. Divide the teriyaki balls and rice between four bowls. Top with the sesame seeds and serve.