Teriyaki Tofu Rice Bowls with Soy Lime Dressing
These rice bowls, in some variation, are a regular on our dinner table. They can also be topped with a fried egg, or swap the tofu for a salmon fillet - cooking in the same way with the teriyaki sauce.
Ingredients
- 1 cup 200g medium-grain brown rice (or use white sushi rice following packet cooking directions)
- 2 cups water
- ½ tsp salt
- 1 large ripe avocado, cut into 2cm cubes
- Squeeze of lime
- 2 carrots (250g), peeled and grated
- 1 tsp sesame seeds
- 200 g frozen edamame beans
Soy Lime Dressing
- 1 ½ tbsp soy sauce
- 1 tbsp water
- 1 tbsp lime juice
- 1 tsp sesame oil
Teriyaki Tofu
- 2 tsp oil
- 300 g firm tofu, cut into 2cm cubes
- 1 ½ tbsp soy sauce
- 3 tbsp water
- 1 tbsp mirin or 1 tsp rice vinegar
- 1 tsp brown sugar
- 1 tsp corn flour or tapioca flour
- 2 tsp sesame seeds
Instructions
- Cook the rice ahead of time. Measure the rice and place into a saucepan. Add the water and salt. Cover, bring to a simmer and cook over a low heat until the water is absorbed and the rice is cooked, about 20-25 minutes. Keep covered and leave to cool - can be used warm or cold.
- Prepare the toppings. Place the cubed avocado into a bowl, add a squeeze of lime juice and a pinch of salt. Combine the grated carrot with another squeeze of lime. Blanch the edamame beans in boiling until tender, about 2 minutes. Drain and refresh under cold water.
- Combine the dressing ingredients in a bowl.
- Cook the tofu. Heat the oil in a frying pan and add the tofu cubes. Use tongs to turn the tofu until golden 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, flipping the tofu in the sticky sauce. Sprinkle over the sesame seeds.
- To serve, scoop rice into bowls, add tofu, edamame beans, grated carrot and top with avocado. Evenly spoon over the dressing and serve.