TOFU RICE BOWLS RECIPES
TOFU YUM-YUM RICE BOWL RECIPE | BON APPÉTIT
The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.
Provided by World Street Kitchen, Minneapolis
Yield 4 Servings
Number Of Ingredients 18
Steps:
- Place tofu on a rimmed baking sheet layered with paper towels; top with several more paper towels and press gently to squeeze out excess liquid. Transfer tofu to a shallow baking dish.
- Give garlic, soy sauce, chili paste, cilantro, and ginger a whirl in a blender, scraping down the sides as needed, until smooth, about 3 minutes (consistency will be similar to ketchup). Pour over tofu and turn to coat. Chill at least 2 hours.
- Do Ahead: Tofu can be marinated 12 hours ahead. Cover and keep chilled.
- Place rice in a sieve and rinse under cold running water, rubbing with your fingers, until water runs clear. (This yields fluffy grains that won’t clump.) Let drain 5 minutes.
- Transfer rice to a medium saucepan; cover with 3 cups water and season with salt. Bring to a boil. Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, 12–15 minutes.
- Remove saucepan from heat and fluff rice with a fork. Cover with a kitchen towel, then replace lid. Let sit 10 minutes for steam to absorb.
- Pour oil into a medium pot to a depth of 2" and fit pot with thermometer. Heat oil over medium-high until thermometer registers 350°.
- Place cornstarch in a shallow bowl. Working in batches, remove tofu from marinade (do not scrape it off) and toss in cornstarch; shake off excess. Working in batches, fry tofu, turning occasionally, until golden brown, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; let drain.
- Divide rice among bowls. Make a small well in the center of each and nestle a poached egg inside. Top with fried tofu, then kimchi, cilantro, basil, scallions, peanuts, and sesame seeds.
SPICY SRIRACHA TOFU RICE BOWLS (AIR FRYER OR OVEN ...
Steps:
- Place tofu block between some paper towels and press to absorb extra water.
- Repeat until tofu feels dry and no more water comes out. Slice across in half lengthwise and then into cubes.
- In a large bowl stir together 1 tablespoon of the tamari, 2 teaspoons of the sriracha, 2 teaspoons of the sesame and the scallion whites, add the tofu and let sit 10 minutes.
- Air Fryer directions:
- Oven directions:
- To Finish (air fryer or oven):
Nutrition Facts : ServingSize 1 bowl, Calories 453 kcal, CarbohydrateContent 38 g, ProteinContent 29 g, FatContent 20 g, SaturatedFatContent 2.5 g, SodiumContent 1109 mg, FiberContent 6.5 g, SugarContent 6.5 g
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TOFU YUM-YUM RICE BOWL RECIPE | BON APPÉTIT
The marinade is ridiculously delicious; you’ll also want to use it on ribs or chicken.
From bonappetit.com
Reviews 3.8
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Reviews 3.8
- Divide rice among bowls. Make a small well in the center of each and nestle a poached egg inside. Top with fried tofu, then kimchi, cilantro, basil, scallions, peanuts, and sesame seeds.
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They key to a really standout grain or rice bowl meal is to mix up different textures, temperatures and flavors. Try combining raw and cooked elements along with mild and bold flavors. In this recipe, the tofu is glazed with a lightly sweet mixture which offsets the freshness of cucumbers and bell peppers and the sharp garlicky flavor of kimchee.
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Total Time 40 minutes
Category main-dish
Calories 430 per serving
From foodnetwork.com
Total Time 40 minutes
Category main-dish
Calories 430 per serving
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