donna hay magazine

Place the oyster sauce, soy and 2 teaspoons of the sesame oilin a small bowl and mix to combine. Place the rice, waterand half the soy mixture in a small saucepan over highheat and bring to the boil. Reduce heat to low, cover witha lid and cook for 20 minutes or until just cooked. Removefrom heat and allow to stand, covered, for 5 minutes.Heat a large non-stick frying pan over medium heat.Brush the tofu with the remaining oil and cook, inbatches, for 2–3 minutes each side or until golden.Combine the sesame seeds, nori, chilli and salt in asmall bowl. Divide the rice between serving bowls, topwith the kale, tofu, remaining soy mixture and greenonion. Sprinkle with the sesame nori to serve. Serves 4.¼ cup (60ml) oyster sauce2 tablespoons soy sauce1 tablespoon sesame oil1½ cups (300g) shortgrain brown rice2 cups (500ml) water600g firm tofu, sliced1 tablespoon sesame seeds, toasted1 tablespoon finely chopped nori sheets (dried seaweed)½ teaspoon dried chilli flakes1 teaspoon sea salt flakes3 cups (150g) finely shredded kale, blanchedgreen onions (scallions), shredded, to servejapanese brown rice bowl with kale, tofu and sesame norihttp://www.donnahay.com 59easy weeknightsPacked with proteinand delicate Japanese flavours, thiswholesome dish is an easy meat-freemeal that will be ready in minutes.SIX