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.
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.
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.
And there you go. Baked tofu rice bowl.
- 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
- 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
- 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.
- Discard any liquid, pat tofu dry, and cut into large cubes.
- 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.
- Preheat oven to 350.
- 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.
- Prepare rice according to directions.
- 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.
- If adding some vegetables, saute them in a pan over medium heat with some vegetable oil, salt and pepper.
- 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.