Golden, crisp cubes of tofu in a sweet soy glaze over seasoned rice, with corn, radish and crunchy red cabbage. It is a colorful bowl that comes together in half an hour.
Pressing the tofu and coating it in cornstarch are the two steps that make it crisp.
Keep the screen of your device on
Crispy Tofu Poke Bowl
Recipe by Pavel Ciorici
Soy-glazed crispy tofu on sushi rice with sweet corn, radish and red cabbage.
2
servings15
minutes20
minutes680
kcalIngredients
- For the rice
1 cup 185 g sushi rice, rinsed
1 1/4 cups 295 ml water
1 tbsp 1 tbsp rice vinegar
- For the tofu
14 oz 395 g extra-firm tofu, pressed and cubed
1 tbsp 1 tbsp cornstarch
1 tbsp 1 tbsp neutral oil
2 tbsp 2 tbsp soy sauce
1 tbsp 1 tbsp maple syrup
1 tsp 1 tsp toasted sesame oil
- For the bowls
1 cup 90 g shredded red cabbage
1/2 cup 80 g sweet corn kernels
4 4 radishes, thinly sliced
1 tsp 1 tsp sesame seeds
Directions
- Bring the rice and water to a boil. Cover, lower the heat and cook for 12 minutes. Rest covered for 10 minutes, then fold in the rice vinegar.
- Toss the tofu cubes with the cornstarch until lightly coated.
- Heat the oil in a nonstick skillet over medium-high heat. Fry the tofu for 8 to 10 minutes, turning, until golden and crisp on all sides.
- Stir the soy sauce, maple syrup and sesame oil together, pour over the tofu and toss for 30 seconds, until glazed.
- Divide the rice between two bowls. Arrange the tofu, cabbage, corn and radishes on top and sprinkle with sesame seeds.
Equipment
Nonstick skillet
Saucepan with lid
Notes
- To press tofu, wrap it in a clean towel and set a heavy pan on top for 15 minutes.
- Use tamari in place of soy sauce to make the bowl gluten-free.
Nutrition Facts
- Serving Size: 1 bowl
- Total number of serves: 2
- Calories: 680kcal
- Fat: 22g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 980mg
- Carbohydrates: 96g
- Net Carbs: 90g
- Fiber: 6g
- Sugar: 11g
- Protein: 28g
Leave a Reply