We’ve been quite heavy on the red meat the past week, with the weekend giving us the perfect opportunity for a barbecue, and Monday being Passover.

Baked Tofu Rice Bowl | Things I Made Today

Time to take it back to our usual fare: vegetarian, with an Asian influence. As with a lot of my rice bowl recipes, this one leaves much to your interpretation. The star of the show, quite obviously, is the baked tofu. It’s marinated in some staple Asian ingredients before being baked in the oven.

Baked Tofu Rice Bowl | Things I Made Today

Baked Tofu Rice Bowl | Things I Made Today

Baked Tofu Rice Bowl | Things I Made Today

I went the lazy route and bought a pre-packaged shredded broccoli and carrot slaw from Trader Joe’s rather than doing any actual work, but I think a healthy dose of kimchi would make this rice bowl even more irresistible.

Baked Tofu Rice Bowl | Things I Made Today

And then of course I added my two favorite things: eggs and sriracha. Ingredients that I can use in breakfast, lunch, or dinner with zero hesitation.

Baked Tofu Rice Bowl | Things I Made Today

Baked Tofu Rice Bowl | Things I Made Today

And there you go. Baked tofu rice bowl.

Baked Tofu Rice Bowl | Things I Made Today

Baked Tofu Rice Bowl
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
For the tofu:
  • 1 lb firm tofu
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 garlic clove, minced
  • 2 teaspoons ginger, minced
  • 2 tablespoons water
  • 1-2 teaspoons sriracha
  • 1 tablespoon corn starch
For the rest:
  • 1 cup jasmine rice, dry
  • 4 large eggs
  • Thinly sliced cabbage, beets, carrots, or broccoli. Or scrap that and buy kimchi.
  • 2 scallions, chopped
  • Extra soy sauce and sriracha to serve
Instructions
For the tofu:
  1. Drain liquid from tofu. Place tofu block in-between two plates and put something heavy on top, like a teapot filled with water. Let sit for 30 minutes to drain.
  2. Discard any liquid, pat tofu dry, and cut into large cubes.
  3. In a medium sized bowl, combine sesame oil, soy sauce, rice vinegar, garlic, ginger, water, and srirarcha. Place tofu cubes in bowl, making sure they get covered. Marinate for at least 2 hours, flipping cubes periodically.
  4. Preheat oven to 350.
  5. Arrange tofu on a baking sheet lined with parchment paper and use a sieve to sift corn starch over pieces. Bake for 45 minutes, turning periodically until they are well browned and slightly crispy.
For the rest:
  1. Prepare rice according to directions.
  2. For soft boiled eggs, place eggs in a medium sized pot and cover with cold water. Bring to a roiling boil, remove from heat, cover, and let sit for 4 minutes. Drain the water immediately and cover with cold water. Let sit for a couple more minutes before peeling.
  3. If adding some vegetables, saute them in a pan over medium heat with some vegetable oil, salt and pepper.
  4. Assemble the bowl with rice on the bottom, tofu, vegetables or kimchi on top, and top with scallions, sriracha and soy sauce.

Recipe adapted from David Lebovitz.

And now, a post from my mother, who has taught me basically everything I know about cooking.

I spent the first 30 years of my life in the Soviet Union where we celebrated various holidays like Great October Socialist Revolution, International Women’s Day (a weird combination of Mother’s Day and Valentine’s day) as well Red Army Day, International Labor Day, and Cosmonaut’s Day.

Now, many years later and living on a different continent, I choose to celebrate just three holidays: Thanksgiving, New Years, and Passover. They all have a real personal meaning to me.

Tzimmes, Jewish Stew for Passover | Things I Made Today

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This recipe, my friends, elevates white beans to a whole new level.

White beans can be plain. They can be boring. They can be dry. But this recipe calls for them to be slow cooked until they fall apart. They get ridiculously creamy and flavorful. Then you mix in a handful or two of greens and now you’ve got some crunch.

Creamy White Beans With Wilted Greens | Things I Made Today

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