Tofu Bowls

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dailydining3 days ago3 min read

Indulge in this high-protein, Asian-inspired tofu bowl that merges flavors and textures for a satisfying meal. Perfect for meal prep, this dish combines golden crispy tofu with garlic and ginger, accompanied by fresh veggies over a bed of steamed rice. Ready in under 30 minutes, each bowl offers an impressive 40g of protein, making it a nutritious choice for vegans and anyone looking to enjoy a delicious, well-balanced meal.

Ingredients

🥡 650g Extra Firm Tofu
🌽 1.5 tbsp Corn Flour
🧂 Pinch of Cracked Pepper
🧄 3-4 Minced Garlic Cloves
🥄 1 tbsp Minced Ginger
🍚 3-4 cups Cooked Rice
🥥 Drizzle of Oil for Cooking
🍚 250g Frozen Edamame Beans
🥕 1 Large Carrot, peeled and grated or julienned
🥒 1 Large Cucumber, sliced thin
🌿 Spring Onion, sliced
🍶 40ml Low-Sodium Soy Sauce
🍶 20ml Rice Vinegar or Mirin
🍁 30ml Maple Syrup
⚪️ Sesame Seeds

Instructions

1- Prepare the Tofu:

Pat the extra firm tofu dry using a paper towel to remove excess moisture.
Break the tofu into small, irregular chunks to maximize surface area for crisping.
In a large bowl, toss the tofu chunks with corn flour and a pinch of cracked pepper until thoroughly coated.

2- Cook the Tofu:

Heat a drizzle of oil in a non-stick pan over high heat.
Add the tofu to the pan and cook until golden and crispy on all sides.

3- Prepare the Sauce:

In a small bowl, combine soy sauce, rice vinegar or mirin, maple syrup, minced ginger, and minced garlic. Mix well.

4- Glaze the Tofu:

Once the tofu is crispy, pour the sauce over it in the pan, ensuring each piece is evenly coated.
Reduce the heat to low and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.

5- Prepare Veggies and Other Ingredients:

Steam the frozen edamame beans.
Peel and julienne or grate the carrot, and thinly slice the cucumber.
Slice the spring onion for garnish.

6- Assemble the Bowls:

In meal prep containers, divide the cooked rice as the base layer.
Add the cooled tofu, edamame, carrot, and cucumber into separate sections over the rice.
Garnish with sliced spring onion and a sprinkle of sesame seeds.

7- Storage: