ミリー・マッキントッシュさんのインスタグラム動画 - (ミリー・マッキントッシュInstagram)「Serves 1 80g short grain brown rice, cooked Handful roasted broccoli florets (steamed or boiled it fine too) Half and avocado 1/2 grated carrot Handful coriander 70g edamame beans Handful baby spinach (optional) 1 radish, sliced thinly with a mandolin 1 tsp Sesame seeds 1 tbsp pumpkin seeds Quick pickle: 1/2 red onion, sliced thinly on a mandolin 2 tbsp white wine vinegar 1 tbsp balsamic vinegar Pinch of sugar For the ponzu Juice of half a lime Pinch caster sugar 2 tbsp soya sauce 2 tbsp rice vinegar For the tofu 100-150g tofu, firm variety, sliced into small cubes 2 tbsp sunflower oil For the teriyaki sauce 3 tbsp soya sauce 3 tbsp rice vinegar] 1 tsp sugar 1 heaped tbsp grated ginger Pinch garlic powder/half a grated garlic clove Run the sliced red onion under some cold water in a sieve for about 1 minutes and squeeze out the excess water. Put into a small bowl and drizzle over a little white wine vinegar, a splash of balsamic vinegar and a pinch of sugar. Mix it all together and put to one side. Heat a frying pan to a medium to high heat and add a little sunflower oil. Next add the tofu cubes and season generously with salt and pepper. Leave for a minute or two to allow the sides to crisp up before turning them onto the other side. While they are frying, add the teriyaki sauce ingredients to a small bowl and mix together. Once most of the tofu sides have crisped up, pour the teriyaki bowl into the pan and give everything a good shake together and cook for 30 seconds to 1 minute. Remove from the heat. In a small bowl, add the ingredients for the ponzu dressing and mix together. Taste to check the seasoning, it should be acidic with a little saltiness and sweet. Arrange all of the veg together in a bowl with the rice and the tofu on top. I like to add seeds or nuts over everything. Drizzle the ponzu over the veg and eat up!」9月10日 2時01分