afoona
Asian-Style Tofu Rice Bowl
Pasta & Rice

Asian-Style Tofu Rice Bowl

A hearty rice bowl with roasted tofu and stir-fried vegetables in soy sauce and sesame oil

⏱ 35 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    Heat the wok over high heat until very hot, then add the oil.
    ⚙ Pan-fryingStoveWok
    💡A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
  2. 2
    Sear the tofu 5–7 minutes, turning as little as possible, until golden on all sides, and transfer to a clean plate.
    Stove
  3. 3
    Add the carrot, cabbage and green beans and stir-fry 5 minutes, stirring constantly.
    Stove
  4. 4
    Add the garlic and ginger and stir-fry 1 more minute, until fragrant.
    Stove
    💡The garlic and ginger go in last: in the heat of the wok they burn within seconds.
  5. 5
    Return the tofu to the wok.
  6. 6
    Add the soy sauce, sesame oil, salt and black pepper and stir until the vegetables are evenly coated.
  7. 7
    Divide the rice among bowls and top with the stir-fry.
  8. 8
    Serve immediately, sprinkled with Toasted sesame.
412calories
20 gprotein
35 gcarbs
20 gfat
● protein 20%● carbs 36%● fat 45%

Per serving (343 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (2) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Wok · Also works: Deep skillet (sauté pan) (Less heat on the sides; stir-fry in small batches)

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