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Spicy Tofu Teriyaki Rice Bowl Recipe

Name: Spicy Tofu Teriyaki Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Firm Tofu; 1 Bunch of Spring Onions; 1/4 Red Cabbage; 3 Cloves of Garlic; 1 Piece of Ginger (about 2 inches); 1 Red Chili; 1 Lime; 2 Tbsp Rice Vinegar; 1 Tbsp Sesame Oil; 300 g Jasmine Rice; 2 Tbsp Teriyaki Sauce; 1 Tbsp Soy Sauce; 1 Tbsp Maple Syrup; 1 Tbsp Sesame Seeds; 1 Tbsp Olive Oil; 1/2 Tsp Crushed Red Pepper Flakes; 1 Carrot; 1 Cucumber; Salt to taste

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This is a yummy rice bowl with spicy tofu and veggies. It has rice, tofu, and lots of tasty sauce. You cook the tofu until it's sticky and put it on top of the rice. Then add veggies and sesame seeds.

Ingredients

400 g Firm Tofu

1 Bunch of Spring Onions

1/4 Red Cabbage

3 Cloves of Garlic

1 Piece of Ginger (about 2 inches)

1 Red Chili

1 Lime

2 Tbsp Rice Vinegar

1 Tbsp Sesame Oil

300 g Jasmine Rice

2 Tbsp Teriyaki Sauce

1 Tbsp Soy Sauce

1 Tbsp Maple Syrup

1 Tbsp Sesame Seeds

1 Tbsp Olive Oil

1/2 Tsp Crushed Red Pepper Flakes

1 Carrot

1 Cucumber

Salt to taste

Method

Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for 15 minutes.

While the tofu is being pressed, cook the jasmine rice. Rinse the rice until the water runs clear. Add the rice to a pot with 450 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.

Prepare the vegetables: Thinly slice the spring onions, shred the red cabbage, mince the garlic, grate the ginger, finely chop the red chili, julienne the carrot, and slice the cucumber into thin rounds.

In a small bowl, make a quick pickle by combining the sliced cucumber with 1 Tbsp of rice vinegar, the juice of half a lime, and a pinch of salt. Set aside.

In another bowl, mix the shredded red cabbage with 1 Tbsp of rice vinegar, 1 Tbsp of sesame oil, and a pinch of salt. Set aside to marinate.

Cut the pressed tofu into cubes. In a bowl, toss the tofu with the teriyaki sauce, soy sauce, maple syrup, and crushed red pepper flakes.

Heat the olive oil in a pan over medium heat. Add the tofu and cook until all sides are golden and the sauce becomes sticky, about 10 minutes.

In the same pan, add a little more oil if needed, then sauté the garlic, ginger, and red chili until fragrant, about 2 minutes.

To assemble the bowls, divide the cooked rice among four bowls. Top with the spicy teriyaki tofu, marinated red cabbage, pickled cucumber, and julienned carrot.

Garnish each bowl with spring onions, a squeeze of lime juice, and a sprinkle of sesame seeds. Serve immediately.

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