tofu rice bowls

I call this one of my “no recipe recipes”. I probably make it once a week and it’s usually a clean-out-the-fridge type of meal. Whatever veggies are laying around, I usually do a quick pickle and throw them on top! Here are some ideas for what to top your tofu rice bowls with:

  • pickled red onions

  • thinly sliced cucumber

  • scallions

  • avocado

  • edamame

  • matchstick carrots

  • chiffonaded purple cabbage

  • radish

  • nori sheets

  • sesame seeds

You get the gist! Pretty much anything you have can be thrown in these rice bowls and it will just add to the deliciousness. The tofu is tossed in a quick asian marinade and cooked in the air fryer for the last 10 minutes. If you don’t have one, you can bake your tofu in the oven and get the same effect.

This is another vegetarian staple dish that I will never get sick of. :)

tofu rice bowls

ingredients

  • 1 1/2 cups medium grain rice

  • 1 block firm tofu

  • soy sauce

  • sesame oil

  • maple syrup

  • sriracha

  • fresh garlic

  • fresh ginger

  • quick pickled red onions (1 thinly sliced red onion massaged with 1/2 cup apple cider vinegar, 1 teaspoon sugar and 1/2 teaspoon salt)

  • kewpie mayo

  • thinly sliced cucumber

  • thinly sliced scallions

  • 1 avocado

  • sesame seeds, for garnish

instructions

  1. Wrap the block of tofu in a few paper towels and press with something heavy for 15 minutes, such as a can of tomatoes or a cast iron skillet.

  2. Rinse the rice in a fine-mesh sieve until the water runs clear.

  3. Combine 1 1/2 cups rice and 2 cups of water in a medium saucepan. Bring to boil. Reduce to a simmer, cover, and cook for 20 minutes, or until all liquid is absorbed. Let set for 10 minutes.

  4. Cube the tofu and mix up the marinade. I always eyeball this, but I do a few glugs of soy sauce, a teaspoon or so of sesame oil, a taplesoon of maple syrup (or honey), a good amount of sriracha, and fresh garlic and ginger. Whisk this up and place the tofu in to marinade for at least 30 minutes.

  5. Preheat your air fryer to 400F. Air fry tofu for 10-12 minutes until golden all over.

  6. Once rice is done, fluff with a fork and mix in a drizzle of soy sauce, 1 tablespoon or so of Kewpie mayo, and as much sriracha as you like. Add more of all these ingredients to taste, if you’d like.

  7. To serve, divide the rice among 4 bowls. Top with tofu, pickled onions, avocado, scallions, and sesame seeds.

Amy FieldsComment