Crispy Tofu Bowl
A delicious and satisfying meal featuring crispy tofu served over rice with a flavorful marinade.
Equipment
- Frying Pan
- Mixing Bowls:
- Spatula
Ingredients
- 14 oz firm or extra-firm tofu ideally thawed from frozen
- 6 Tbsp low-sodium soy sauce
- 5 Tbsp mirin
- 3 Tbsp light brown sugar
- 1 1/2 tsp toasted sesame oil
- 1 Tbsp minced ginger
- 3 Tbsp rice vinegar
- 2 Tbsp canola oil plus more as needed
- 1 cup medium grain or jasmine rice prepared per package directions
- Furikake for garnish
- Chopped scallions for garnish
Instructions
- Press the tofu by wrapping it in paper towels and placing it between two plates for at least 30 minutes to remove excess moisture.
- Prepare the marinade by combining soy sauce, mirin, brown sugar, sesame oil, and ginger in a small pan. Heat gently until the sugar dissolves.
- Cut the pressed tofu into cubes and marinate in the sauce for at least 30 minutes or overnight for better flavor.
- Heat canola oil in a pan over medium-high heat. Add the marinated tofu cubes and cook until golden and crispy on all sides, about 5-8 minutes.
- In a separate pan, pour in the reserved marinade and add rice vinegar. Bring to a boil, then simmer for about 4 minutes to thicken.
- Serve the crispy tofu over a bed of rice, drizzled with the sauce, and garnish with furikake and chopped scallions.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for the best texture.