Japanese · Dinner
Sweet Soy Tofu Rice Bowl
A Japanese-style rice bowl with pan-seared firm tofu glazed in a sweet soy sauce brightened by ginger and garlic, served over steamed white rice with sautéed bok choy and carrot, finished with scallion and sesame seeds.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
512Calories
21.4gProtein
17.9gFat
68.3gCarbs
19.8gSugar
4.6gFiber
1789mgSodium
0mgChol
2.9gSat Fat
680mgPotassium
280mgCalcium
3.9mgIron
0mcgVitamin B12
26mgVitamin C
Goes well with
Japanese lager beer
local
Ramune (Japanese marble soda)
international
vegetarian
gluten-free-adaptable
rich-umami
thirty-min-meals
vegetarian
Instructions
1
Prep
Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes and coat evenly with cornstarch.
2
Sear
Heat the vegetable oil in a nonstick skillet over medium-high heat and sear the tofu cubes for 5 to 6 minutes, turning occasionally, until golden and crisp.
3
Glaze
Push the tofu to the side, add minced garlic and grated ginger, cook 30 seconds until fragrant. Whisk together soy sauce, mirin, brown sugar, and sesame oil, pour into the skillet, simmer 2 to 3 minutes, tossing the tofu until the sauce thickens into a glossy coating.
4
Build
Sauté the bok choy and julienned carrot in a separate small pan with a splash of water over medium heat for 3 minutes until the bok choy wilts and carrot softens slightly.
5
Plate
Spoon the warm rice into a bowl, arrange the glazed tofu and sautéed vegetables on top, scatter the sliced scallion and sesame seeds over it, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g firm tofu
- 4 tbsp4 tbsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 6 tbsp6 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 200g200g cooked white rice
- 140g140g bok choy
- 60g60g carrot
- 22 scallion
- 2 tsp2 tsp sesame seeds
