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.
Crispy Tofu Poke Bowl
Soy-glazed crispy tofu on sushi rice with sweet corn, radish and red cabbage.
2
servings15
minutes20
minutes680
kcalKeep the screen of your device on
Ingredients
- 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