Tofu Rice Bowl

Serving Size 2

Prep Time 10 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Extra Firm Tofu, pressed & cubed
  • 2 tablespoon olive oil
  • 4 tablespoons soy sauce 
  • 2 teaspoons ginger, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon lemongrass paste
  • 1 cup cooked jasmine rice
  • 1 avocado, diced
  • 1 tablespoon furikake seasoning 
  • Sriracha, to taste
  • Mayo, to taste
  • Nasoya Mild Kimchi, to serve
  • Seaweed snacks, to serve
Recipe Inspired By Emily Mariko

Preparation

  1. Heat oil in a pan over medium heat.
  2. Add garlic, ginger, red pepper flakes, and lemongrass to the pan. Sauté until fragrant (about 1 minute)
  3. Add tofu cubes and pan fry until slightly golden (about 3 minutes each side).
  4. Deglaze with soy sauce, making sure each piece of tofu is coated. Pan fry until crispy (about 10 minutes).
  5. In the meantime, cook rice according to package directions.
  6. Once tofu is crispy and rice is cooked, begin assembly: Start with a bowl of rice. Add furikake seasoning, a drizzle of mayo, and a drizzle of Sriracha. Stir to combine. Top with avocado and kimchi & serve with seaweed snacks.

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