AI-generated
Tofu, Rice, and Vegetable Bowl
Log in or create a free account to save recipes.
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
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 according to the package cooking time and water ratio. Once tender, drain any excess water and leave covered to keep warm while frying the tofu. Separate the grains with a fork before serving.
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.
Divide the rice between two bowls. Arrange half the golden tofu, raw carrot and cucumber alongside in each bowl, keeping the components separate until eating.
Drizzle everything with soy sauce and mix just before serving.
Estimated nutrition
Rate this recipe
2 ratings
Comments