30 min · 1 serving · @Tess Begg
Garlic Ginger Tofu Rice Bowl
Crispy tofu tossed in a garlic, ginger, soy and maple glaze over rice with edamame, carrot, cucumber, spring onion and sesame seeds.
Nutrition per serving
- 520 kcal
- 30 g protein
- 64 g carbs
- 16 g fat
Ingredients
- 130 g extra-firm tofu
- 1 tsp cornflour
- 1 pinch cracked black pepper
- 8 ml low-sodium soy sauce
- 4 ml rice vinegar or mirin
- 6 ml maple syrup
- 0.6 tsp minced ginger
- 1 garlic clove, minced
- 50 g frozen edamame
- ¼ large carrot, grated or julienned
- ¼ large cucumber, thinly sliced
- 140 g cooked rice
- 1 spring onion, sliced
- 1 tsp sesame seeds
- 1 drizzle oil, for the pan
Steps
- Pat the tofu dry, break it into small chunks and toss with the cornflour and black pepper until coated.
- Fry the tofu in a drizzle of oil in a non-stick pan over high heat until golden and crispy on all sides.
- Mix the soy sauce, rice vinegar, maple syrup, ginger and garlic, pour over the tofu, toss to coat and cook on low for 1–2 minutes.
- Fill a bowl with the rice, edamame, carrot, cucumber and tofu, then top with spring onion and sesame seeds.
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