Tofu, Rice, and Vegetable Bowl
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Source: https://recipheon.com/en/recipes/main-dishes/tofu-rice-and-vegetable-bowl
About this recipe
This tofu, rice, and vegetable bowl is a quick meal made with pan-fried tofu, carrot, cucumber, and soy sauce. Drain and dry the tofu thoroughly beforehand so it browns more easily and takes on the flavor of the sauce. Carrot adds crunch, cucumber freshens the dish, and rice makes it filling without a heavy sauce. The bowl also travels well: layer the ingredients and mix them just before eating.
Ingredients
Servings: 2
180 g tofu
100 g rice
1 carrot
1/2 cucumber
1 tablespoon soy sauce
1 tablespoon canola oil (about 12 g)
Steps
Cook the rice and let it stand, covered.
Pat the tofu dry and cut it into cubes. Heat the oil in a skillet and fry the tofu over medium-high heat for 6–8 minutes, turning the pieces, until browned on several sides.
Cut the carrot into thin strips and the cucumber into half-moons.
Arrange the rice, tofu, carrot, and cucumber in a bowl.
Drizzle everything with soy sauce and mix just before serving.
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