Vegan Tofu Rice Bowl
#vegetarian #vegan #family-friendly
Total Time: 30-35 min
Ingredients
½ cup uncooked jasmine rice
¾ cup water
Marinade
2 cloves garlic, minced
1 tsp sriracha*
2 Tbsp soy sauce or tamari
⅛ tsp ground ginger
2 tbsp water
2 tsp neutral oil
2 Tbsp vinegar ( white or apple cider)
10 oz (280g) extra-firm pressed tofu
Pickled Carrots
2-3 large carrots
1 lime
1 ½ Tbsp vinegar (apple cider or white)
1 Tbsp neutral oil
¼ tsp sugar
Salt & pepper, to taste
*You can adjust the amount of sriracha to fit your individual spice level.
Cooking Steps
Cook Rice
Combine ½ cup uncooked jasmine rice and ¾ cup water in a pot and bring to a boil. Cover with lid, reduce heat, and cook for 15 min. Remove from heat and steam for 10 min, with the lid still on. Remove the lid and fluff the rice with a fork.
Make Marinade
Meanwhile, mince 2 cloves of garlic. In a medium bowl, whisk to combine garlic, 1 tsp sriracha, 2 Tbsp soy sauce or tamari, ⅛ tsp ground ginger, 2 tbsp water, and 2 Tbsp vinegar. Finally, whisk in 2 tsp neutral oil. Set aside.
Prep Tofu
Cut 10 oz (280g) extra-firm pressed tofu into about 1 in. (2.5cm) cubes. Put tofu cubes into the marinade and let sit for 5-7 min, toss to coat. Make pickled carrots in the meantime.
Cook Tofu
Preheat the broiler in your oven. Generously oil a rimmed baking sheet. Lift tofu cubes out of the marinade with a fork and place them on the baking sheet. Season with salt and pepper to taste. Broil until browned, about 10-15 min. *Watch closely, as broilers do vary.
Make Pickled Carrots
Peel and grate or finely chop 2-3 large carrots into a bowl. Juice ½ of a lime and add it into the bowl (cut the other half into wedges for serving). Mix in 1 ½ Tbsp vinegar, 1 Tbsp neutral oil, ¼ tsp sugar, and salt & pepper to taste. Let rest until the end.
Assemble Tofu Bowl
Place the cooked rice into a bowl. Remove tofu from the baking sheet and place atop the rice. Add pickled carrots to the side along with lime wedges. Top with extra sriracha if you want more spice. Enjoy!