Tofu rice bowl

Feature Receipes

Tofu rice bowl

Category:

Lunch

Cooktime:

20mins

Servings:

Description

This vegetable-packed bowl is the homemade version of your favourite take-out rice bowl. You will learn how to make a quick pickle.

Ingredients

Quick pickle:

1 carrot
3 radishes, thinly sliced
250 mL (1 cup) water
125 mL (½ cup) white vinegar
3 cloves garlic
2 mL (½ tsp) black pepper
15 mL (1 tbsp) salt
15 mL (1 tbsp) sugar
Tofu crumble:

375 mL (1 ½ cups) uncooked brown rice
15 mL (1 tbsp) sesame oil
10 mL (2 tsp) grated ginger
1 package (400 g/14 oz) firm tofu, crumbled
30 mL (2 tbsp) hoisin sauce
15 mL (1 tbsp) lime juice (about ½ lime)
30 mL (2 tbsp) lower sodium soy sauce
2 mL (½ tsp) dried basil
45 mL (3 tbsp) water
Sriracha dressing:

5 mL (1 tsp) sriracha
85 mL (⅓ cup) lower fat Greek yogurt
5 mL (1 tsp) lime juice
To assemble:

½ large cucumber, sliced
½ bell pepper, cut into thin strips
½ bunch cilantro (optional)

Instructions

Step 1: Prepare the quick pickle: Use a vegetable peeler to slice carrots into ribbons. Place into a small bowl or glass jar. Place radishes in a separate bowl or glass jar.
Step 2: In a small pot, bring water, vinegar, garlic, pepper, salt and sugar to a boil. Pour over carrots and radishes and let marinate for at least 20 minutes.
Step 3: Cook rice per package instructions.
Step 4: Prepare the tofu crumble: In a large pan, heat sesame oil and ginger over medium heat and cook for 1 minute. Add crumbled tofu and warm through while stirring.
Step 5: Pour in hoisin sauce, 15 mL (1 tbsp) lime juice, soy sauce, and basil. Stir well and add water. Cook until half of the water evaporates. Remove from heat.
Step 6: Prepare the sriracha dressing: Mix sriracha, yogurt, and 5 mL (1 tsp) lime juice together.
Step 7: Serve tofu on rice. Top with cucumber, bell peppers, cilantro, pickled carrots, pickled radishes, and dressing.