Tofu Rice Bowls

Quick Answers

How to Make Tofu Rice Bowls

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1. Wrap the tofu in a clean tea towel, set a plate and a heavy tin on top and press for 15 minutes. Cut it into 2 cm cubes.

   Mark done Start 15 min timer

2. Meanwhile, put the rice and water in a saucepan, bring to the boil, cover and cook over low heat for 15 minutes. Stand covered for 5 minutes, then fluff.

   Mark done Start 15 min timer

3. Heat the oil in a large non-stick frying pan over medium-high heat. Fry the tofu for 7 minutes, turning, until golden on three sides. Add the ginger, vinegar and soy sauce and toss for 1 minute.

   Mark done Start 7 min timer

4. Divide the rice between three bowls. Top with the tofu, cucumber, cabbage, carrot and spring onions and drizzle with the sesame oil.

   Mark done

Tips That Matter

• Press the tofu while the rice cooks so that nothing waits.
• Slice the cucumber thin and the cabbage fine so that the bowl eats like a salad.
• Dress the cold vegetables at the last moment so that they stay crisp.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairs Well With

Sliced cucumber · Fresh pineapple · A cup of green tea

Keeping and Reheating

Keeps in the fridge for up to 2 days. Store the rice, tofu and vegetables separately.

Tofu Rice Bowls Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.