Recipe: Teriyaki Tofu Rice Bowls with Lime Soy Dressing

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These rice bowls, in some variations, are a regular at our dinner table.

They can also be topped with a fried egg, or replace the tofu with a salmon fillet – cooking the same way with teriyaki sauce.

READ MORE:
* Matariki recipe: Mid-winter tart
* Recipe: Red lentil soup
* Recipe: Persimmon salad, herbs and quinoa
* Recipe: Sophie Gray’s Loaded Quinoa Pepper Nachos
* Recipe: local Poke bowl

These bowls can also be garnished with a fried egg or replace the tofu with a salmon fillet.

Nicola Galloway

These bowls can also be garnished with a fried egg or replace the tofu with a salmon fillet.

TERIYAKI TOFU RICE BOWLS WITH SOY AND LIME VINEGAR

Preparation time: 30 minutes

Cooking time: 20-25 minutes

For 4 people

Ingredients

1 cup (200 g) medium grain brown rice (or use white sushi rice according to package cooking instructions)

2 cups of water

½ teaspoon of salt

1 large ripe avocado, cut into 2 cm cubes

Lime press

2 carrots (250g), peeled and grated

1 tsp of sesame seeds

200 g of frozen edamame beans

For the lime soy vinaigrette

1 ½ tablespoon soy sauce

1 tablespoon of water

1 tablespoon of lime juice

1 tsp sesame oil

For the teriyaki tofu

2 teaspoons of oil

300 g firm tofu, cut into 2 cm cubes

1 ½ tablespoon soy sauce

3 tablespoons of water

1 tablespoon of mirin or 1 teaspoon of rice vinegar

1 teaspoon of brown sugar

1 teaspoon of corn flour or tapioca flour

2 teaspoons of sesame seeds

It's the season for creamy Hass avocados.

Nicola Galloway

It’s the season for creamy Hass avocados.

Method

Cook the rice in advance. Measure the rice and place it in a saucepan. Add the water and salt. Cover, bring to a boil and cook over low heat until the water is absorbed and the rice is cooked, about 20-25 minutes. Keep covered and let cool – can be used hot or cold.

Prepare the toppings. Place the cubed avocado in a bowl, add a squeeze of lime juice and a pinch of salt. Combine the grated carrot with another squeeze of lime. Blanch edamame beans at a boil until tender, about 2 minutes. Drain and refresh under cold water.

Combine dressing ingredients in a bowl.

Cook the tofu. Heat the oil in a pan and add the tofu cubes. Use tongs to flip the tofu until golden brown on all sides. In a small bowl, combine the soy sauce, water, mirin, sugar and tapioca. Remove the pan from the heat and immediately add the sauce, turning the tofu in the sticky sauce. Sprinkle with sesame seeds.

To serve, place the rice in bowls, add the tofu, edamame beans, grated carrot and garnish with avocado. Pour evenly over the dressing and serve.

Nicola Galloway is an award-winning food writer, cookbook author and cooking teacher.

homegrown-kitchen.co.nz

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