TOFU YUM YUM RICE BOWL RECIPES

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TOFU YUM-YUM RICE BOWL RECIPE | BON APPÉTIT



Tofu Yum-Yum Rice Bowl Recipe | Bon Appétit image

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

1 14-ounce package extra-firm tofu, drained, cut into 8 pieces
1 small head garlic, cloves coarsely chopped (about ¼ cup)
½ cup soy sauce
¼ cup hot chili paste (such as sambal oelek)
¼ cup coarsely chopped fresh cilantro
1½ teaspoons coarsely chopped peeled ginger
2 cups short-grain rice
Kosher salt
Vegetable oil (for frying; about 4 cups)
½ cup cornstarch
4 poached eggs
1 cup kimchi
1 cup cilantro leaves
½ cup basil leaves
Thinly sliced scallions (for serving)
¼ cup unsalted, roasted peanuts, lightly crushed
2 tablespoons toasted sesame seeds
A deep-fry thermometer

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.

EASY VEGAN TOFU FRIED RICE - BEST VEGAN RECIPE FOR DINNER ...



Easy Vegan Tofu Fried Rice - Best Vegan Recipe For Dinner ... image

Super yummy and easy to prepare vegan tofu fried rice.

Provided by david

Categories     Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil
1 small onion (diced)
1 carrot (peeled and diced)
¼ cup canned corn
? cup frozen peas
3 oz. smoked tofu (diced into small cubes)
2 tablespoons sriracha sauce
Salt and pepper to taste
1 teaspoon dijon mustard
1 tablespoon peanut butter
1 tablespoon turbinado sugar
1 teaspoon onion powder
½ teaspoon garlic powder
1 cup brown rice (cooked)
½ cup water
Freshly chopped parsley (for garnish)
Sesame seeds for garnish

Steps:

  • To make this vegan fried rice in a nonstick frying pan over medium heat warm the olive oil and cook the diced onion, carrot, corn, peas, and tofu for about 5 minutes.
  • Stir in the sriracha sauce, salt, and pepper to taste, dijon mustard, peanut butter, turbinado sugar, onion powder, garlic powder, and cook for about 2-3 minutes.
  • Finally stir in the cooked rice and cook for another 4-5 minutes stirring gently and adding some water to make everything bind together.
  • Serve in a bowl with freshly chopped parsley, sesame seeds and enjoy.

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