Asian-Inspired Tofu Bowl
A flavorful tofu bowl with fresh vegetables, rice, and a savory Asian-inspired sauce.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 cup cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup sliced red bell pepper
- 2 green onions, chopped
- 1 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
Nutrition Facts
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Instructions
Press the tofu: Wrap the tofu block in a clean towel and place a heavy object on top for 10 minutes to remove excess water. Then, cut into cubes.
Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil. Set aside.
Cook the tofu: Heat vegetable oil in a pan over medium heat. Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes.
Add sauce to tofu: Pour half of the prepared sauce over the tofu in the pan. Stir gently to coat and cook for another 2 minutes. Remove from heat.
Assemble the bowl: Divide cooked jasmine rice between two bowls. Top with tofu, shredded carrots, sliced cucumber, red bell pepper, and chopped green onions.
Drizzle and garnish: Drizzle the remaining sauce over the bowls and sprinkle with sesame seeds. Serve immediately.
Chef's Tips
- Tofu Tip: For extra crispiness, toss tofu cubes in cornstarch before frying.
- Sauce Variations: Add a dash of sriracha or chili flakes for a spicy kick.
- Vegetable Options: Swap or add other veggies like edamame, avocado, or spinach.
- Meal Prep: Cook rice and chop vegetables ahead of time for quicker assembly.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
